Caramel Rocky Road Bars
2 to 3
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Crisco® Original No-Stick Cooking Spray
Pillsbury BEST® All Purpose Flour
1 1/2 cups quick-cooking oats
1 cup butter
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups salted peanuts, divided
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
4 cups miniature marshmallows
2 cups (12 oz. pkg.) semi-sweet chocolate chips
HEAT oven to 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE flour, oats, butter, sugar, baking soda and salt in food processor. Pulse until ingredients are mixed and resemble coarse crumbs. Stir in 1/2 cup peanuts. Reserve 1 cup crumb mixture; press remainder onto bottom of prepared pan.
BAKE 15 to 20 minutes or until lightly browned.
SPREAD sweetened condensed milk over crust. Sprinkle with marshmallows, chocolate chips and remaining 1 cup peanuts. Crumble reserved crumb mixture over chocolate chips.
BAKE 20 to 25 minutes or until crumb mixture is lightly browned. Cool until firm, at least 1 hour. Cut into bars.