Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350:. grease and flour rectangular pan, 13x9 inches. mix half of the cake mix (dry) the butter, brown sugar, water and eggs in a large bowl with a spoon until smooth. stir in remaining cake mix and the nuts. spread in pan. bake 20 minutes; sprinkle with marshmallows. bake 10-15 minutes or until marshmallows are puffed and golden. microwave frosting in microwaveable bowl uncovered on high 15 seconds. drizzle over bars. cool completely. for easier cutting, use plastic knife dipped in hot water. cut into 6 rows by 4 rows.

Target recipe: grease 9-inch square baking pan. electrically beat all "crumb" ingredients except nuts. stir in peanuts. press 2/3 of the mixture into the baking pan. bake at 350°f for 12-17 minutes or until golden brown. spread 1/2 cup caramel ice cream topping over baked crumb mixture. sprinkle 1/2 cup peanuts, 1.5 cup mini marshmallows, and 1/2 cup chocolate pieces over caramel. cover with the remaining 1/3 of crumb mixture. return to oven and bake for 20 minutes. chill bars in refrigerator for 2-3 hours. cut into squares and keep refrigerated until served.