Caution: This recipe is not for the health conscious person!
However, for those who have a sweet tooth and like gooey, chewy deliciousness, then you will love these blitz bars. Made with caramel, toffee, marshmallows, pecans and macadamias you cannot go wrong if you want to indulge in pure bliss.
One word of warning, you may want to chop these bars into 2 x 3 inch bars as opposed to the larger size above. They are so rich and gooey; you may not be able to eat one as big as those shown above.
Ingredients
4 oz chopped pecans
2 oz dry roasted macadamias
16 oz Heath English toffee bits
1 (10 oz) package mini marshmallows
1 (11 oz) package caramel bits
1 (10 oz) package shortbread cookies, crushed
2 tbsp. milk
½ cup butter or margarine, melted
Parchment paper (optional – but highly recommended)
Directions:
In a small pan over low heat, add the milk and caramel bits. Allow them to melt, stirring occasionally to keep it from scorching.
While caramel is melting, line a cookie sheet with parchment paper.
In a small bowl, crush cookies and sugar. Add melted butter and mix well to ensure cookies are coated.
Line a cookie sheet with parchment paper. Press cookie mix onto cookie sheet to create a crust.
Bake crust for 15 minutes or until golden brown.
Next add the marshmallows, spreading evenly.
Sprinkle toffee evenly over marshmallows.
Once your caramel melts, add the pecans and macadamias.
*Note* the second time we made these we found it was easier to add the nuts as a layer rather than to the caramel.
Pour melted caramel over toffee. Here we left a section without the caramel/nut mix as we some family members do not like caramel or nuts.
Bake at 325 for 10 minutes or until caramel and toffee is set and bubbly around the edges.
Allow to cool before removing from pan.
Use the parchment paper to lift the bar out of the pan and onto a cutting board. Cut into 16 large bars or 24 small bars.