Yield: 30 Bars
| Measure | Ingredient |
|---|---|
| 1¼ cup | All-purpose flour |
| ¼ cup | Graham cracker crumbs |
| ½ cup | Sugar |
| ½ cup | (1 stick) butter or margarine, softened |
| ¼ teaspoon | Salt |
| ½ cup | Chopped salted peanuts |
| ¾ cup | Caramel ice cream topping |
| ½ cup | Salted peanuts |
| ½ cup | Miniature marshmallows |
| ½ cup | Milk chocolate chips |
CRUMB MIXTURE:
FILLING:
Preheat oven to 350 degrees. 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 ¾ 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 ¾ 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. Makes about 30 bars. Typed in MMFormat by cjhartlin@... Source: Favorite Recipes