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Chocolaty Caramel-Nut S'more Bars

Yield: 24 bars
Prep 30 mins Bake 27 mins Oven 325°F
Chocolaty Caramel-Nut Smore Bars
Ingredients
  • 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
Directions

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.

From the Test Kitchen*
  • 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.
To Store:
  • 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.
Nutrition Facts (Chocolaty Caramel-Nut Smore Bars)
  • 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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