At our book club in May, I brought this dessert and some people were interested in the recipe. It's very easy, and best of all, most of the ingredients can be kept on hand for those days when you just need a little something yummy. Plus, they are easy!
Salted Peanut Chews
Crust
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups mini marshmallows
Topping
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla
1 package (10 oz) peanut butter chips (I've substituted butterscotch chips and it was fine, but the peanut butter chips taste better)
2 cups rice crispies
2 cups salted peanuts
Heat over to 350. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients except marshmallows at low speed until crumbly. Press firmly in bottom of ungreased 13x9-inch pan.*
Bake at 350 for 12 to 15 minutes or until light golden brown. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Watch carefully so the marshmallow doesn't burn. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 45 minutes or until firm. Cut into bars.
Cook's Notes:
*I line the pan with foil. The marshmallow in these bars makes them sticky to cut. Using foil makes the bars easy to lift out of the pan and cut with a large knife.