The team of Maeve and Donna-Marie Ryan
from Topsfield, Massachusetts created these prize winning bars.
Blue Ribbon
Rocky Road Caramel Bars
- Crust Ingredients:
- 1 cup all-purpose flour
3/4 cup quick-cooking oats
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped salted peanuts
Topping Ingredients:
- 1/2 cup caramel ice cream
topping
1/2 cup chopped salted peanuts
1 1/2 cups miniature marshmallows
1/2 (7-ounce) milk chocolate bar, cut into chunks*
- Heat oven to 350°F.
Combine all crust ingredients except peanuts in large mixer bowl.
Beat at low speed, scraping bowl often, until mixture is crumbly
(1 to 2 minutes). Stir in 1/4 cup peanuts. Reserve 3/4 cup crumb
mixture.
- 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.
- Meanwhile, place ice cream
topping in small microwave-safe bowl. Microwave on HIGH until
hot (about 1 minute).
- Drizzle topping over hot,
partially baked crust. Sprinkle with 1/2 cup peanuts, marshmallows
and chocolate chunks. Sprinkle with reserved crumb mixture. Continue
baking for 15 to 20 minutes or until marshmallows are lightly
browned. Cool completely. Cut into bars.
Makes 25 bars.
*Substitute 3/4 cup milk
chocolate chips.
Nutrition Facts (1 bar):
Calories: 140; Fat: 7 g; Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates:
19 g; Dietary Fiber: 0 g; Protein: 2 g
