If fall had a flavor, it would be these Toasted Marshmallow Caramel Butter Pecan Bars! A thick and chewy butter pecan flavored base is topped with smooth, rich caramel and studded with puffy, lightly toasted marshmallows for the ultimate gooey treat!
Ingredients
1 box butter pecan cake mix
1 egg
½ cup oil
⅔ cup sugared or candied pecan pieces
1 jar (12.5 oz) caramel sundae sauce
2 cups miniature marshmallows
Instructions
Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Grease the foil liberally with cooking spray and set aside.
In a large bowl, combine the cake mix, egg and oil with a rubber spatula until a soft dough has formed. Stir in ½ (ONE HALF) cup of the sugared pecan pieces. Spread the mixture evenly into the bottom of the pan.
Bake the butter pecan bars for approx. 15-18 minutes or until the top is lightly golden and the center is no longer jiggly. Immediately pour the jarred caramel sauce over top of the bars and top with the miniature marshmallows and remaining sugared pecan pieces. Return the pan back to the oven and bake for an additional 2-3 minutes or until the tops of the marshmallows are just turning brown and toasty.
Allow the bars to cool to room temperature completely, then allow them to sit at room temperature overnight, or refrigerate them for several hours to set. If you cut into them immediately, the bars will fall apart - they need ample time (preferably overnight) to set up properly.
Before cutting the bars, wet your knife with water for each cut to help cut through the sticky marshmallows. Cut into bars & serve!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/09/15/toasted-marshmallow-caramel-butter-pecan-bars/