Caramel Marshmallow Bars Food

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

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 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.

MARSHMALLOW CARAMEL RICE KRISPIES TREATS

Steps:

• Put caramels, margarine, and sweetened condensed milk into a saucepan and cook on low heat, stirring constantly until melted together.
• Remove from heat.
• Dip frozen marshmallows into the mixture, then immediately roll in Rice Krispies.
• Let them cool on wax paper.
• Store them in the refrigerator.
• Enjoy!

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.