Categories: Snack Bars
Ingredients
- 2 1/2 cup finely crushed graham cracker crumbs
- 2 cups miniature marshmallows
- 1 cup butterscotch baking chips
- 1 cup lightly salted, roasted cashews, chopped
- 1 cup canned evaporated milk
- 1/2 cup light corn syrup
- 1 tbsp butter
- 1 tbsp vanilla extract
Directions
-
Lighlty spray a 9×9×2 inch baking pan with nonstick cooking spray; set aside.
-
In a large bowl, mix the crumbs, marshmallows and cashews; set aside.
-
In a medium saucepan, combine the butterscotch chips, evaporated milk and corn syrup. Stir over low heat until butterscotch chips are melted. Increase heat to medium; heat to a full boil. Boil for 10 mins, stirring constantly. Remove from heat and stir in butter and vanilla extract until blended.
-
Immediately stir butterscotch mixture into crumb mixture, mixing well until blended. Spread evenly into prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerated until set, about 3 hours. Cut into 24 bars. Store in covered containers between layers of wax paper.