Rocky Road S'mores Bars

No need for a campfire for these s'mores, with marshmallows, melted chocolate, nuts, and crunchy cereal in irresistible layers.

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Prep Time 20 min
Total Time 1 hr 40 min
Servings 32

Ingredients

Base

1 1/2: cups Gold Medal® all-purpose flour

2/3: cup firmly packed brown sugar

1/2: teaspoon baking powder

1/2: teaspoon salt

1/4: teaspoon baking soda

1/2: cup margarine or butter, softened

1: teaspoon vanilla

2: egg yolks

3: cups miniature marshmallows

1: cup milk chocolate chips

Topping

2/3: cup light corn syrup

1/4: cup margarine or butter

2: teaspoons vanilla

1: (11.5-oz.) pkg. (2 cups) milk chocolate chips

2: cups Golden Grahams® Cereal

1: cup salted peanuts

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Directions

1 Heat oven to 350°F. In large bowl, combine all base ingredients except marshmallows and chocolate chips; beat at low speed until crumbly. Press mixture firmly in bottom of ungreased 13x9-inch pan.
2 Bake at 350°F. for 12 to 15 minutes or until light golden brown.
3 Remove partially baked base from oven. Immediately sprinkle with marshmallows and 1 cup chocolate chips.
4 Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Remove from oven; cool while preparing topping.
5 In large saucepan, combine all topping ingredients except cereal and peanuts. Cook over medium heat for 2 to 3 minutes or until margarine and chocolate chips are melted, stirring constantly. Stir in cereal and peanuts. Immediately spoon warm topping evenly over baked base; spread gently to cover. Refrigerate 1 hour or until firm. Cut into bars.

EXPERT TIPS

Expert Tips

To make cutting bars easier, line the baking pan with foil. Turn the pan upside down and cut the foil 4 inches longer than the pan. Form foil over the pan bottom. Turn the pan right side up and position shaped foil inside the pan. When the bars are firm, lift them from the pan. Remove the foil; cut into bars.

Store leftover bars, tightly covered, at room temperature or in the freezer.

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