Rocky Road Carmel Corn Bars
Yield
6 servingsPrep
25 minCook
5 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
|
|
| 10 ½ | ounces |
miniature marshmallows
|
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 5 | cups |
caramel corn
|
* |
| 1 | cup |
peanuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
|
|
| 303.5 | ml/g |
miniature marshmallows
|
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 1.2 | l |
caramel corn
|
* |
| 237 | ml |
peanuts
|
|
Directions
Microwave margarine in a microwave safe bowl on high power 45 seconds, or until melted.
Add 5 cups marshmallows and chocolate chips.
Toss to coat with margarine. Microwave 1½ minutes or until smooth when stirred, stirring after 45 seconds. Combine caramel corn and peanuts in a large bowl. Pour melted mixture over caramel corn and peanuts and toss to coat. Stir in remaining marshmallows. Press into a greased 13 by 9 inch baking pan. Cool and cut into squares. Conventional cooking directions: Melt margarine in a saucepan over low heat. Add 5 cups marshmallows and chocolate chips; stir until melted and well blended. Continue as directed above.
