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Caramel Mallow Bars

A pecan shortbread crust is topped with a caramel, marshmallow and chocolate topping and baked to sweet gooey perfection.

Prep time

25 min

Total time

57 min

Servings

Makes 2 doz. or 24 servings, 1 bar each.

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    Ingredients
    • 2/3 cup butter or margarine, softened
    • 1/2 cup firmly packed brown sugar
    • 1-1/2 cups flour
    • 1/2 cup finely chopped pecans
    • 1/2 cup HONEY MAID Graham Cracker Crumbs
    • 28 caramels
    • 2 Tbsp. water
    • 1 cup miniature marshmallows
    • 2 oz. semi-sweet baking chocolate, chopped
Preparation
  • Preheat  oven to 350°F. Beat butter and sugar until light and fluffy. Add flour, pecans and cracker crumbs; mix well. Remove 1/4 cup of the crumb mixture; set aside. Press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Bake 18 min. or until lightly browned.
  • Melt  caramels with water in heavy saucepan on low heat, stirring frequently until caramels are completely melted and mixture is well blended. Pour over crust. Sprinkle with reserved 1/4 cup crumb mixture, the marshmallows and chopped chocolate.
  • Bake  an additional 12 to 14 min. or until marshmallows are lightly browned. Cool. Cut into 24 bars to serve.

Recipe Tips

Storage Know-HowWrap tightly in aluminum foil and store at room temperature for up to 5 days.

SubstituteSubstitute 1/2 cup semi-sweet chocolate chips for the chopped chocolate.

51397

Nutrition Information

Nutrition per serving:

  • Calories

    170

  • Total Fat

    9g

  •    Saturated Fat

    3.5g

  • Cholesterol

    15mg

  • Sodium

    85mg

  • Total Carbohydrate

    23g

  •    Dietary Fiber

    1g

  •    Total Sugars

    14g

  •       Includes Added Sugars

    n/a

  • Protein

    2g

  • Vitamin A

    4%DV

  • Vitamin C

    0%DV

  • Vitamin D

    n/a

  • Calcium

    2%DV

  • Iron

    4%DV

  • Potassium

    n/a

    • n/a indicates that data is not available

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