Caramel-Nut Bars

1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 cups 1-minute oats
20 vanilla caramels, unwrapped
2 tablespoons milk
2 cups tiny marshmallows
1 cup dry roasted peanuts
1 1/2 cups semisweet chocolate pieces
1 14-ounce can sweetened condensed milk
2 tablespoons butter
2 tablespoons vanilla

Preheat oven to 350 degrees F. Line a 13x9x2 inch baking pan with foil; extend foil over edges; set aside. In a large bowl, beat the 1/2 cup butter for 30 seconds. Add brown sugar and baking soda. Beat until combined; scrape side of bowl. Beat in egg and the 1 teaspoon vanilla. Beat in as much of the flour as you can with mixer. Stir in remaining flour. Stir in oats. Reserve 2/3 cup of oat mixture. With floured hands (plastic gloves), press remaining oat mixture into prepared pan. Set aside.

In a small saucepan, combine caramels and milk. Heat and stir over low heat just until caramels melt. Drizzle over oatmeal mixture. Sprinkle with 1 1/3 cups of the marshmallows and 2/3 cup of the peanuts; set aside.

In a saucepan, combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons butter. Heat and stir over low heat until chocolate melts. Remove from heat. Stir in the 2 teaspoons vanilla. Pour evenly over marshmallows and nuts in pan. Spoon mounds of reserved oat mixture evenly over chocolate mixture. Sprinkle with remaining 2/3 cup marshmallows and 1/3 cup peanuts. Bake 30 minutes or until golden. Cool in pan on wire rack.

To serve, lift bars using foil. Place on a cutting board; cut into bars. Makes about 36 bars.

To store: Place in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. I found this recipe in Better Homes and Gardens, Christmas Cookies 2005. The bars are delicious.