Caramel Mallow Bars

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

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings.

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

Directions

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.