Parchment paper (to line large cookie sheet pan)
4 cups total of Bottom-of-the-bag cereals/snack mixes (can be any type and combination works well)
1 cup slightly crushed graham crackers (leaving small pieces is good for flavor)
1/2 cup trail mix or left over nut mix
1/2 cup shredded sweetened coconut
1/2 cup peanut butter cups (cut into small pieces)
4 tbsp. butter
40 large marshmallows
1 cup chocolate chips
Layer of graham crackers
1/2 cup miniature marshmallows
1 cup chocolate chips
1/2 cup caramel (warm)
White or Milk Chocolate, melted for dipping
Powdered Sugar to decorate
MAKES: 12 servings
Step 1: Bottom-of-the-Bag Bars
Line large cookie sheet pan with parchment paper.
In large gallon-size plastic bag, mix the first 5 dry ingredients until well blended and set aside.
In a microwave safe bowl, heat the butter first to melt it and then add the marshmallows and stir well. Heat in microwave for 30 seconds and stir well, then continue heating, checking after each 10 second intervals, to stir and blend until the marshmallows are melted and butter incorporated well into the marshmallow mix.
Remove from microwave and immediately add the contents of the plastic bag to marshmallow mixture and fold together for about 10 seconds. Then add the chocolate chips and continue folding for another 10 seconds or until the marshmallow has coated the dry mix and the chocolate chips are gently incorporated without over-mixing.
Press into parchment paper lined pan and cover with plastic wrap to set aside for at least one hour.
Remove plastic and place layer of graham crackers across 1/2 of the pan, followed by miniature marshmallows and chocolate chips. Pour warm caramel over top of the marshmallow/graham cracker layer and prepare to fold the other 1/2 of the bar over, on top of the prepared layer- to sandwich the warm caramel, graham cracker and marshmallow in between. Press together and over with plastic wrap for an hour.
Dip sharp knife into hot water before cutting into rectangular bars.
Dip one end into the melted chocolate and set aside to set, sprinkle with powdered sugar across center of bar for decoration. Yield: serves 12