“After reading the reviews I tweeked a couple of things and it came out excellent. First I did not use foil. I sprayed my pan with non-stick spray. Had no problems getting it out of the pain. Then after reading the caramel went under the graham crackers I layered the bottom with graham crackers and to seal the cracks because they do not align perfectly I crushed more grahams to sprinkle in between the cracks. It worked! The last thing I changed I don’t know if this made a difference or not I substituted evaporated milk (only because I had some left from a recipe earlier). Anyway the carmel was smooth and set perfect in the fridge had no problems with this recipe. Did I mention it was delicious.”
“These were delicious. I made three batches in one weekend because my family loved them so much. One suggestion – after reading the reviews I mixed the pretzels and the nuts in the caramel before putting them on the crackers and I pressed the marshmellows into the caramel after putting them on. I only used two blocks of chocolate and they were perfect. If you completely cut the entire pan as soon as they come out of the frig there is no problem cutting them because the caramel sticks. I also stacked them on parchment paper and had no problems later.”
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.