Blue Ribbon Rocky Road Caramel Bars
The team of Maeve and Donna-Marie Ryan from Topsfield, Massachusetts created these prize-winning bars.
1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped salted peanuts
1/2 cup caramel ice cream topping
1/2 cup chopped salted peanuts
1 1/2 cups miniature marshmallows
1/2 (7-ounce) milk chocolate bar, cut into chunks*
- Heat oven to 350°F (175°C).
- Combine all crust ingredients except peanuts in large mixer bowl. Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes). Stir in 1/4 cup peanuts. Reserve 3/4 cup crumb mixture. Press remaining crumb mixture onto bottom of well-greased 9-inch square baking pan. Bake for 15 minutes or until edges are lightly browned.
- Meanwhile, place ice cream topping in small microwave-safe bowl. Microwave on HIGH until hot (about 1 minute).
- Drizzle topping over hot, partially baked crust. Sprinkle with 1/2 cup peanuts, marshmallows and chocolate chunks. Sprinkle with reserved crumb mixture. Continue baking for 15 to 20 minutes or until marshmallows are lightly browned. Cool completely. Cut into bars.
Makes 12 bars.
*Or, substitute with approximately 3/4 cup milk chocolate chips.