Caramel Rocky Road Bars
Serving Size : 48
Crumb Mixture
2 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 cup sugar
1 cup butter -- softened
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped salted peanuts
Filling
1 jar caramel topping -- (17.5-ounce)
1 cup salted peanuts
4 cups miniature marshmallows
1 1/2 cups milk chocolate chips
Heat oven to 350°F.
Combine all crumb mixture ingredients except 1/2 cup chopped peanuts
in
large mixer bowl. Beat at low speed, scraping bowl often, until
mixture
resembles coarse crumbs.
Stir in 1/2 cup chopped peanuts by hand. Reserve 1 cup crumb mixture.
Set
aside.
Press remaining crumb mixture onto bottom of greased and floured
15x10x1-inch jelly-roll pan.
Bake for 15 to 17 minutes or until lightly browned.
Spread caramel topping evenly over hot, partially baked crust.
Sprinkle with
1 cup peanuts, marshmallows and chocolate chips.
Crumble reserved crumb mixture over chocolate chips.
Continue baking for 20 to 25 minutes or until crumb mixture is lightly
browned.
Refrigerate until firm (at least 1 hour). Cut into bars.
TIP: Line pan with greased aluminum foil for easy removal and cutting.
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