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Desserts

Caramel Mallow Bars

Caramel Mallow Bars recipe
photo by:kraft
A pecan shortbread crust is topped with a caramel, marshmallow and chocolate topping and baked to sweet gooey perfection.
time
prep:
25 min
total:
57 min
servings
total:
2 doz. or 24 servings, 1 bar each
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What You Need

2/3
cup  butter or margarine, softened
1/2
cup  firmly packed brown sugar
1-1/2
cups  flour
1/2
cup  finely chopped PLANTERS Pecans
1/2
cup  graham cracker crumbs
28
 KRAFT Caramels
2
Tbsp.  water
1
cup  JET-PUFFED Miniature Marshmallows
2
oz.  BAKER'S Semi-Sweet Chocolate, chopped

Make It

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.

Kraft Kitchens Tips

Storage Know-How
Wrap tightly in aluminum foil and store at room temperature for up to 5 days.
Substitute
Substitute 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
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