Categories: Snack Bars

Ingredients

• 2 1/2 cup finely crushed graham cracker crumbs
• 2 cups miniature marshmallows
• 1 cup butterscotch baking chips
• 1 cup lightly salted, roasted cashews, chopped
• 1 cup canned evaporated milk
• 1/2 cup light corn syrup
• 1 tbsp butter
• 1 tbsp vanilla extract

Directions

1. Lighlty spray a 9×9×2 inch baking pan with nonstick cooking spray; set aside.

2. In a large bowl, mix the crumbs, marshmallows and cashews; set aside.

3. In a medium saucepan, combine the butterscotch chips, evaporated milk and corn syrup. Stir over low heat until butterscotch chips are melted. Increase heat to medium; heat to a full boil. Boil for 10 mins, stirring constantly. Remove from heat and stir in butter and vanilla extract until blended.

4. Immediately stir butterscotch mixture into crumb mixture, mixing well until blended. Spread evenly into prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerated until set, about 3 hours. Cut into 24 bars. Store in covered containers between layers of wax paper.

Email to a friend | Print this recipe | Back