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BLUE RIBBON ROCKY ROAD CARAMEL BARS - Maeve & Donna-Marie Ryan

This BLUE RIBBON ROCKY ROAD CARAMEL BARS - Maeve & Donna-Marie Ryan recipe uses Crust Ingredients, All Purpose Flour, Quick Cooking Oats, Sugar, and Margarine. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Crust Ingredients
• 1 cup
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 3 1/2 oz
• 1/2

Method (preview)

1. 1

   Instructions: Heat oven to 350�F. Combine all crust ingredients except peanuts in large mixer bowl.

2. 2

   Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes).

3. 3

   Stir in 1/4 cup peanuts.

4. 4

   Reserve 3/4 cup crumb mixture.

5. 5

   Press remaining crumb mixture onto bottom of well-greased 8 or 9-inch square baking pan. Bake for 15 minutes or until edges are lightly browned.

6. 6

   Meanwhile, place ice cream topping in small microwave-safe bowl. Microwave on HIGH until hot (about 1 minute).

7. 7

   Drizzle topping over hot, partially baked crust.

8. 8

   Sprinkle with 1/2 cup peanuts, marshmallows and chocolate chunks.

9. 9

   Sprinkle with reserved crumb mixture.

10. 10

    Continue baking for 15 to 20 minutes or until marshmallows are lightly browned.

11. 11

    Cool completely.

12. 12

    Cut into bars.

13. 13

    Substitute 3/4 cup milk chocolate chips.