Caramel Mallow Bars

47 24 servings, 1 bar (38 g) each
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24 servings, 1 bar (38 g) each

A pecan shortbread crust is topped with a caramel, marshmallow and chocolate topping and baked to sweet gooey perfection.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add flour, nuts and graham crumbs; mix well. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 9-inch square pan sprayed with cooking spray. Bake 18 min. or until lightly browned.
  • Microwave caramels and water in microwaveable bowl on HIGH 2 min.; stir until caramels are completely melted and mixture is well blended. Pour over crust. Sprinkle with reserved crumb mixture; top with marshmallows and chocolate.
  • Bake 12 to 14 min. or until marshmallows are lightly browned. Cool before cutting into 24 bars to serve.

Storage Know-How

Wrap cooled bars in foil, then store at room temperature up to 5 days before serving.


Substitute 1/2 cup Baker's Semi-Sweet Chocolate Chips for the chopped chocolate.


  • 24 servings, 1 bar (38 g) each

Nutritional Information

Serving Size 24 servings, 1 bar (38 g) each
Calories 170
% Daily Value
Total fat 9g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 80mg
Carbohydrate 23g
Dietary fibre 1g
Sugars 14g
Protein 2g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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