Chocolate Caramel Marshmallow Candy Bars

Monday, September 1, 2008

Prep Time: 25 minutes | Cook Time: 20 minutes


* 2/3 cup butter
* 1 egg
* 1/2 teaspoon pure vanilla extract
* 2/3 cup firmly-packed brown sugar
* 1/2 cup powdered sugar

* 1/4 cup powdered cocoa
* 1 cup graham cracker crumbs
* 2/3 cup all-purpose flour
* 1/4 teaspoon salt
* .
* 14 ounces (1 package) wrapped caramels, papers removed
* 6 Tablespoons heavy cream
* 10 ounces semi-sweet chocolate candy bars, broken into small pieces
* 6 Tablespoons heavy cream
* 1 cup mini-marshmallows


Preheat oven to 350 degrees F (180 degrees C). Line a 13 x 9-inch (33 x 23 cm) baking pan with non-stick foil.

Combine butter, brown sugar, egg, vanilla, and powdered sugar in medium bowl. Beat at medium speed of electric mixer until well blended.

Combine cocoa, graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly into prepared pan.

Bake at 350 degrees F (180 degrees C) for 13 to 15 minutes, or until edges are lightly browned and set. DO NOT OVERBAKE. Cool completely.

Place 6 tablespoons cream and caramels in microwave-safe mixing bowl. Cook on high for 1 minute. Stir. Continue warming in microwave in 30-second increments until melted and smooth. Cool to just barely warm, but still spreadable. (This may also be done in a double boiler on the stove-top.)

Spread caramel mixture in a thin layer over the cookie bottom and refrigerate for 15 minutes until caramel firms up a bit.

Follow the same procedure used for the caramels using 6 tablespoons cream and the chocolate chunks, mixing until smooth and creamy. Cool to lukewarm, but spreadable. (May also be done in a double-boiler.) Add marshmallows and stir gently until the marshmallows are coated.

Gently spread the chocolate marshmallow mixture over the cold caramel layer. Refrigerate for at least two hours until firm, then cut into bars with a long serrated knife. Dipping knife frequently into hot water will ease the cutting. Refrigerate bars until serving time.

Yield: 36 bars

source: Home Cooking