Gooey Tin Roof Bars

Need to make a dessert in a pinch? This one has everything you might desire. Recipe courtesy of Karo Best Cookies and Bars.

• Ready In: 1 hr 9 mins
• Serves: 32
• Yields: 32 bars

Ingredients

• 19 1⁄4 ounces  chocolate cake mix
• 1⁄2 cup butter, melted
• 4  eggs
• 1  cup dark corn syrup
• 1⁄4 cup butter, melted
• 1  teaspoon vanilla extract
• 1 1⁄2 cups  salted Spanish peanuts
• 1  cup miniature marshmallow
• 1  cup  semi-sweet chocolate chips

Directions

1. Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into ungreased 13x9 inch pan.
2. Bake in a preheated 350 oven for 12 to 14 minutes or until set.
3. Combine eggs, corn syrup, 1/4 cup butter, and vanilla in a large bowl with a wire whisk until blended.
4. Stir in peanuts, marshmallows, and chocolate chips. Pour over crust.
5. Bake for 30 to 35 minutes or until set. Cool on wire rack and then refrigerate for at least an hour. Cut into bars and store in refrigerator.