Blue Ribbon Rocky Road Caramel Bars

Crust Ingredients
1 c all-purpose flour
3/4 c quick-cooking oats
1/2 c sugar
1/2 c land o lakes margarine softened
1/2 t baking soda
1/4 t salt
1/4 c salted peanuts, Chopped
Topping Ingredients
1/2 c caramel ice cream topping
1/2 c salted peanuts, Chopped
1 1/2 c miniature marshmallows
3 1/2 oz milk chocolate bar, cut into chunks*
1/2 bar

Instructions: Heat oven to 350F. Combine all crust ingredients except peanuts in large mixer bowl. Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes).
Stir in 1/4 cup peanuts. Reserve 3/4 cup crumb mixture.

Press remaining crumb mixture onto bottom of well-greased 8 or 9-inch square baking pan. Bake for 15 minutes or until edges are lightly browned.

Meanwhile, place ice cream topping in small microwave-safe bowl. Microwave on High until hot (about 1 minute).

Drizzle topping over hot, partially baked crust. Sprinkle with 1/2 cup peanuts, marshmallows and chocolate chunks. Sprinkle with reserved crumb mixture. Continue baking for 15 to 20 minutes or until marshmallows are lightly browned. Cool completely. Cut into bars.

*Substitute 3/4 cup milk chocolate chips.