Cashew Rocky Road Bars
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Crisco® Original No-Stick Cooking Spray
2 (7.4 oz.) packages
Martha White® Chocolate Chip Muffin Mix
1/2 cup butter, softened
1 (12 oz.) package semisweet chocolate chips
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 tablespoons butter
3 cups miniature marshmallows
2 cups roasted, salted cashews, peanuts, pecans or walnuts
HEAT oven to 350ºF. Spray 13 x 9-inch baking pan with no-stick cooking spray. Line pan with foil or parchment paper leaving about a 2-inch overhang. Spray foil with no-stick cooking spray. Combine muffin mix and 1/2 cup butter in large bowl. Blend with a fork just until crumbly. Press evenly into bottom of pan. Bake 15 to 18 minutes or until very light golden brown. Cool.
MELT chocolate morsels with condensed milk and 2 tablespoons butter in heavy saucepan over low heat, stirring constantly. Combine marshmallows and 1 1/2 cups cashews in large bowl. Stir in chocolate mixture. Pour over crust. Sprinkle with remaining 1/2 cup cashews. Chill 2 hours or until firm. Remove from pan. Cut into bars.