Let's whip it up
0 min
0 min
0
A pecan shortbread crust is covered with a caramel, marshmallow and chocolate topping, then baked to sweet gooey dessert perfection.
0 min
0 min
0
Heat oven to 350°F.
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.
Press remaining graham crumb mixture onto bottom of 9-inch square pan sprayed with cooking spray. Bake 18 min. or until lightly browned.
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.
Bake 12 to 14 min. or until marshmallows are lightly browned. Cool completely.
Watch videos, find product info, explore promotions, and more.
You May Also Enjoy
BECOME THE WELL-CONNECTED SNACK GURU YOUR PARENTS THOUGHT YOU COULD BE
Subscribe to GET RECIPES, OFFERS AND NEWS—IN your inbox
By submitting my email address, I agree to receive marketing communications from Snackworks and other Mondelez Brands. I also confirm that I am at least 18 years of age and that I have read and agreed to the Privacy Policy.