additional butter for greasing pan
16 oz. bag mini marshmallows
11 oz. box Mini Nilla Wafers
1 c. brown sugar, firmly packed
4 Tblsp. light corn syrup
1 c. sweetened condensed milk
2 c. MILK CHOCOLATE chips
Grease a 9x13" glass baking dish with softened butter; set aside.
Place marshmallows and 1/2 c. butter (sliced or cubed) in a microwave-safe bowl; microwave on high for 2 minutes. If butter pieces are not completely melted, microwave for an additional 15 seconds at a time until they are. Then stir until smooth.
Add entire box of Nilla wafers to marshmallow mixture; stir to coat wafers. Spread mixture evenly into buttered 9x13" pan. Refrigerate.
In a 2-quart saucepan, combine 1 c. butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil over medium heat, stirring CONSTANTLY with a wooden spoon.
Boil gently for 5 minutes, stirring constantly. Remove from heat and continue to stir for an 3 additional minutes. Sauce with thicken as you stir.
Pour caramel sauce over the top of refrigerated cookie mixture (reserve small amount of caramel sauce to drizzle over top of finished bars). Spread caramel sauce evenly and into corners of pan. Refrigerate at least 30 minutes.
AFTER 30 minutes is up, place chocolate chips in microwave-safe bowl and microwave on high for 1-1/2 minutes or until completely melted. DO NOT over-microwave!
Gradually stir in 2 Tblsp. butter until it melts and chocolate is of good spreading consistency.
Remove pan from fridge and spread the chocolate sauce evenly over the top with a spatula, making sure to spread into the corners. Refrigerate again for an additional 30 to 60 minutes.
Cut into squares and serve.
Source: dreamingindiy.com
Photo Credit: dreamingindiy.com
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