No Bake Treats are everything during these hot summer months–am I right?! I could eat these scotcheroos, or this almond coconut chex mix, or these pretzel peanut clusters all summer looooong. Don’t make me pick a favorite.
If you were to make a mash-up of my graham cracker toffee bars, and my scotcheroos, you would get these Caramel Crunch Bars. They start with a layer of plain ol’ Club crackers, lining the bottom of a 9×13” pan.
what you need
4-1/2 HONEY MAID Honey Grahams
1 pkg. (11 oz.) KRAFT Caramel Bits
2 Tbsp. milk
1/2 cup PLANTERS COCKTAIL Peanuts
1/2 cup JET-PUFFED Miniature Marshmallows
1/2 cup coarsely crushed pretzels
1 pkg. (4 oz.) BAKER’S Semi-Sweet Chocolate, melted
LINE 8-inch square pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.
MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.
REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
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