No Bake Salted Caramel Golden Grahams Bars Recipes

NO-BAKE SALTED CARAMEL GOLDEN GRAHAMS™ BARS

Steps:

• Spray 13x9-inch pan with cooking spray. Spray large bowl with cooking spray; stir together cereal and nuts in bowl.
• Spray medium microwavable bowl with cooking spray; add butter, caramel sauce, salt and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
• Pour hot marshmallow mixture over cereal and nuts; stir until cereal is well coated. Press firmly in pan.
• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 90 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over top of bars.
• Cool at least 1 1/2 hours until firm. For bars, cut into 6 rows by 4 rows. Store covered in airtight container at room temperature.

OOEY GOOEY GOLDEN GRAHAM™ S'MORES BARS RECIPE

Steps:

• Spray a 9x13" pan with non stick cooking spray; set aside. Spray a large mixing bowl with non stick cooking spray. Measure 1 cup of the marshmallows and set aside.
• In a large glass bowl combine remaining marshmallows, chocolate chips, butter, and corn syrup. Cook in the microwave till melted, stirring every 30-60 seconds. Stir in vanilla extract.
• Pour the cereal into your greased bowl. Quickly pour the melted chocolate mixture over the cereal with the reserved 1 cup of marshmallows. Stir gently till well coated.
• Press the warm mixture into your prepared pan. I find that it works best to use wet hands, but you can use a spatula or wooden spoon.
• You can let the bars sit for 5 minutes and serve them still warm, or you can let them stand at room temperature for at least 30 minutes for easier cutting.

SALTED CARAMEL BUTTER BARS

Steps:

• Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.
• Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.
• Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.