A pecan shortbread crust is topped with a caramel, marshmallow and chocolate topping and baked to sweet gooey perfection.
What You Need
Original recipe yields 24 servings
2/3 cup butter or margarine, softened
1/2 cup 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
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Let's Make It
Heat oven to 350°F.
Beat butter and sugar until light and fluffy. Add flour, nuts and graham crumbs; mix well. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 9-inch square pan sprayed with cooking spray.
Bake 18 min. or until lightly browned. Meanwhile, cook caramels and water in saucepan on low heat until caramels are completely melted and mixture is well blended, stirring frequently.
Pour caramel sauce over crust; sprinkle with reserved crumb mixture, marshmallows and chopped chocolate.
Bake 12 to 14 min. or until marshmallows are lightly browned. Cool completely before cutting into bars.
Store cooled bars in airtight container at room temperature up to 5 days before serving.
Balance out your food choices throughout the day so you can enjoy one of these chewy bars.
Substitute 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.