Salted Peanut Chews
Crust: 1 ½ cups flour
2/3 cup firmly packed brown sugar
½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ cup margarine, softened
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows
Topping: 2/3 cup corn syrup
¼ cup margarine
2 tsp. vanilla
2 cups peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Preheat oven to 350 F. In large bowl, combine all crust ingredients except marshmallow on low speed until crumbly. Press firmly in bottom of ungreased 13×9 inch pan. Bake at 350 F. for 12 to 15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, heat corn syrup, ¼ cup margarine, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Refrigerate until firm; cut into bars. 36 bars
(Recipe for Salted Peanut Chews was in Pillsbury Classic Cookbook.)
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