Caramel Mallow Bars

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

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • ⅔ cup butter or margarine, softened
  • ½ cup packed brown sugar
  • 1½ cups flour
  • ½ cup finely chopped pecans
  • 4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs)
  • 28 caramels
  • 2 Tbsp. water
  • 1 cup miniature marshmallows
  • 2 oz. (1/2 of 4-oz. pkg.) semi-sweet baking chocolate, chopped

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour, pecans and graham crumbs; mix well.  Reserve 1/4 cup of the graham crumb mixture for later use.

3

Press remaining graham crumb mixture onto bottom of 9-inch square pan sprayed with cooking spray. Bake 18 min. or until lightly browned.

4

Cook caramels and water in medium saucepan on low heat until caramels are completely melted and sauce is well blended, stirring frequently; pour over crust. Top with layers of the reserved graham crumb mixture, marshmallows and chopped chocolate.

5

Bake 12 to 14 min. or until marshmallows are lightly browned. Cool completely.