• 3/4 cup butter
• 1-3/4 cup flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp. vanilla
• 1 bag (12 oz.) milk chocolate chips
• 2 cups mini marshmallows
• 1-1/2 cups chopped pecans
• 8 oz. caramel candy - melted

Preparation -
Spray a 10" springform pan with non-stick cooking spray; set aside. In a large bowl, beat the butter until light and fluffy, using an electric mixer at medium speed for about 1 minute. Add 1 cup of the flour plus the sugar, brown sugar, egg and vanilla. Beat until thoroughly blended. Beat in the remaining 3/4 cup flour to make a soft dough. Spread the dough onto the bottom of the prepared pan. Bake in a preheated oven at 350° for 20 to 25 minutes or until the top of the dough is a light golden brown.

Remove from the oven and top with chocolate chips, mini-marshmallows and pecans. Drizzle melted caramel on top. Return to the oven and bake at 325º for 6 to 8 minutes or until the edges of the marshmallows are light golden brown. Cool on a wire rack for about 10 minutes, then remove the sides of pan. Cool completely before slicing into wedges for serving.