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More Great-Tasting Recipes
View all caramel recipes >

What You Need

2/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1-1/2 cups flour
1/2 cup finely chopped PLANTERS Pecans
1/2 cup HONEY MAID Graham Cracker Crumbs
28 KRAFT Caramels
2 Tbsp. water
1 cup JET-PUFFED Miniature Marshmallows
2 oz. BAKER'S Semi-Sweet Chocolate, chopped

Make It!

Preheat oven to 350°F. Beat butter and sugar until light and fluffy. Add flour, pecans and cracker crumbs; mix well. Remove 1/4 cup of the crumb mixture; set aside. Press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Bake 18 min. or until lightly browned.
Melt caramels with water in heavy saucepan on low heat, stirring frequently until caramels are completely melted and mixture is well blended. Pour over crust. Sprinkle with reserved 1/4 cup crumb mixture, the marshmallows and chopped chocolate.
Bake an additional 12 to 14 min. or until marshmallows are lightly browned. Cool. Cut into 24 bars to serve.

Kraft Kitchen Tips

Storage Know-How
Wrap tightly in aluminum foil and store at room temperature for up to 5 days.
Substitute
Substitute 1/2 cup BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories170
Total fat9g
Saturated fat3.5g
Cholesterol15mg
Sodium85mg
Carbohydrate23g
Dietary fiber1g
Sugars14g
Protein2g
Vitamin A4%DV
Vitamin C0%DV
Calcium2%DV
Iron4%DV