Caramel Marshmallow Bars

(If you don't want to use peanuts-I often substitute crushed pretzels, they work just as well).
Cookie Mixture:
1 and ¼ cup flour
¼ cup graham cracker crumbs
½ cup sugar
½ cup butter, softened
¼ tsp salt
½ cup chopped peanuts-optional

Filling:
¾ cup caramel ice cream topping
½ cup salted peanuts-optional
½ cup mini marshmallows
½ cup milk chocolate chips

Preheat oven to 350 degrees. Grease and flour 9 inch baking pan. Combine flour, crumbs, sugar, butter and salt in small mixer bowl. Beat at low speed for 1-2 minutes. Stir in nuts if using. Reserve ¾ cup crumb mixture. Press remaining mixture onto bottom of pan. Bake 10-12 minutes or until lightly browned.
Spread caramel topping over HOT crust. Sprinkle with nuts, marshmallows and chocolate chips. Crumble the reserved crumb mixture over chocolate chips. Continue baking 10-12 minutes or until marshmallows just start to brown. Cool about 30 minutes, then cover and refrigerate 1-2 hours or until firm.