Caramel Mallow Bars Food

CARAMEL-MALLOW BARS

Steps:

• 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.

CARAMEL MARSHMALLOW TREATS

Steps:

• Line two baking sheets with waxed paper; set aside. In a large saucepan, cook and stir the milk, caramels and butter over low heat until melted and smooth. Remove from the heat; stir in the cinnamon and vanilla., Place Rice Krispies in a shallow bowl. With a toothpick, dip each marshmallow into warm caramel mixture; turn to coat. Press bottoms into Rice Krispies; place treats on prepared pans. Let stand until set.

CARAMEL RICE KRISPIES BARS

Steps:

• Layer One: Melt the margarine and marshmallows.
• Stir in Rice Krispies cereal.
• Pat in a buttered 9 x 13 baking pan.
• Layer Two: Melt the caramels, margarine and milk and bring to a boil.
• Pour over layer one.
• Refrigerate 35-40 minutes, until set.
• Layer Three: Melt margarine and marshmallows.
• Add Rice Krispies cereal (and coconut).
• Pat on top of cooled caramel layer two.
• *May add melted chocolate or caramel chips, if desired.

CARAMEL MARSHMALLOW BARS

Steps:

• Preheat oven to 350*.
• For crumb mixture, in small mixer bowl, combine flour, graham cracker crumbs, sugar, butter and salt.
• Beat at low speed, scraping bowl often until mixture is crumbly, 1 to 2 minutes.
• Stir in nuts.
• Reserve 3/4 cup crumb mixture.
• Press remaining crumb mixture onto bottom of greased and floured 9-inch square baking pan.
• Bake 10 to 12 minutes until golden.
• For filling, spread caramel topping over hot crust.
• Sprinkle remaining filling ingredients over top.
• Crumble 3/4 cup reserved crumb mixture over top.
• Bake 10 to 12 minutes or until marshmallows just start to brown.
• Cool on rack about 30 minutes.
• Cover; refrigerate 2 hours or until firm.
• Cut into bars.

SALTED CARAMEL PEANUT BARS

Steps:

• Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
• Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
• Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 325 degrees F.
• Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
• Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
• Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.

SALTED CARAMEL MARSHMALLOW CRISPY TREATS (GLUTEN FREE)

Steps:

• Spray a 9x13-inch baking dish with cooking spray.
• Place cereal in a large heatproof bowl.
• Melt butter in a saucepan over medium-high heat. Stir brown sugar, cream, and corn syrup into butter; cook, stirring, until mixture becomes thick and syrupy, 7 minutes. Stir 2 teaspoons salt into butter mixture. Remove from heat and add marshmallows; stir until marshmallows are smooth and melted.
• Pour marshmallow mixture over rice cereal and stir. Transfer cereal mixture to prepared baking dish and press down with greased parchment paper. Sprinkle with 1/2 teaspoon sea salt; cool and cut into squares.

CARA MALLOW CARAMEL CHOCOLATE BARS

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows, caramel bits and water; cook 5 min. or until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add cereal; mix well.
• Press firmly onto bottom of 13x9-inch pan sprayed with cooking spray; cool completely.
• Melt chocolate as directed on package; drizzle over dessert. Let stand until firm before cutting dessert into bars.

CARAMEL MALLOW BARS

Steps:

• Preheat oven to 350*F.
• Cream the butter and brown sugar together until light and fluffy.
• Add the flour, pecans, and graham cracker crumbs; mix well.
• Reserve 1/4 cup of the mixture; press remaining mixture into the bottom of a greased 9" square baking pan.
• Bake for 18 minutes.
• Meanwhile, melt the caramels and water together in a heavy saucepan over low heat, stirring often, until smooth; pour over the crust.
• Sprinkle with the reserved crumb mixture, marshmallows, and chocolate chunks.
• Bake for 12-14 minutes more, or until the marshmallows are lightly browned.
• Cool on a wire rack before cutting into squares.