Blue Ribbon Rocky Road Caramel Bars

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Blue Ribbon Rocky Road Caramel Bars to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Blue Ribbon Rocky Road Caramel Bars, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions: Heat oven to 350F

Step 2: Technique & Execution

Combine all crust ingredients except peanuts in large mixer bowl

Step 3: Technique & Execution

Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes)

Step 4: Technique & Execution

Stir in 1/4 cup peanuts

Step 5: Technique & Execution

Reserve 3/4 cup crumb mixture

Step 6: Technique & Execution

Press remaining crumb mixture onto bottom of well-greased 8 or 9-inch square baking pan