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- 2 cups finely crushed chocolate wafer cookies (36 wafers)
- 1/2 cup butter, melted
- 1 11 ounce package caramel baking bits*
- 1/4 cup whipping cream*
- 2 cups tiny marshmallows
- 1 1/2 cups mixed nuts, cashews, or cocktail peanuts, coarsely chopped
- 1 cup semisweet chocolate pieces
1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease foil; set pan aside.
2. In a large bowl stir together the crushed chocolate wafer cookies and butter. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 15 minutes. Cool crust in pan on a wire rack for 5 minutes.
3. Meanwhile, in a small heavy saucepan heat and stir caramel bits and cream until caramel is melted and smooth. Pour caramel mixture evenly over crust.
4. Bake about 12 minutes or until marshmallows just begin to brown. Cool in pan on a wire rack. Use foil to lift uncut bars out of pan and onto a cutting board. Cut into bars.
- If you cannot locate caramel baking bits, substitute a 14-ounce package of vanilla caramels, unwrapped, and increase the whipping cream to 1/3 cup.
- Layer bars between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- cal. (kcal) 237,
- Fat, total (g) 15,
- chol. (mg) 14,
- sat. fat (g) 7,
- carb. (g) 27,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 19,
- pro. (g) 3,
- vit. A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- sodium (mg) 163,
- Potassium (mg) 121,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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