Caramel-Marshmallow Bars
Crumb mixture:
1 1/4 c. all purpose flour
1/4 c. graham cracker crumbs
1/2 c. sugar
1/2 c. butter, softened
1/4 tsp. salt
1/2 c. chopped salted peanuts
Filling:
3/4 c. caramel ice cream topping
1/2 c. salted peanuts
1/2 c. miniature marshmallows
1/2 c. milk chocolate chips
Preheat oven to 350º. Grease and flour a 9 inch square baking pan.
For crumb mixture, combine flour, graham cracker crumbs, sugar, butter and salt in small mixer bowl. Beat at low speed of electric mixer, scraping bowl often,until mixture is crumbly, 1 to 2 minutes. Stir in nuts. Reserve 3/4 c. crumb mixture. Press remaining crumb mixture onto bottom of prepared pan.
Bake 10 to 12 minutes or until lightly browned.
For filling, spread caramel topping evenly over hot crust. Sprinkle with nuts, marshmallows and chocolate chips. Crumble 3/4 c. reserved crumb mixture over chocolate chips.
Continue baking 10 to 12 minutes or until marshmallows just start to brown. Cool on wire rack about 30 minutes. Cover; refrigerate 1 to 2 hours or until firm. Cut into bars.
Makes about 30 bars