Salted Peanut Marshmallow BarsFrom krumkake 7 years ago
- Base: shopping list
- 1 pound peanut butter sandwich cookies (Nutter-Butter, I assume) shopping list
- 1 stick butter, melted shopping list
- Topping: shopping list
- 2 cups peanut butter chips shopping list
- 2/3 cup light corn syrup shopping list
- 4 tablespoons butter shopping list
- 1 teaspoon vanilla extract shopping list
- 2 cups miniature marshmallows shopping list
- 2 cups dry roasted peanuts shopping list
- 2 cups Rice Krispies cereal shopping list
How to make it
- Pulverize cookies in food processor until fine crumbs.
- Drizzle in melted butter and process until crumbs clump together.
- Press crumbs into bottom of lightly greased 13x9 pan.
- Bake at 350 degrees for 15 minutes.
- Melt peanut butter chips, corn syrup, 4 tablespoons butter and extract in the microwave, just until chips are melted and mixture can be mixed smooth.
- Spread about ½ of the melted mixture over the hot baked base, being very careful, as the melted mixture will tend to pull away the crust. Work with covering the crust just as soon as the pan is removed from the oven, and it will work best. Use a gentle hand to spread the melted mixture over the crust!
- Top melted peanut butter mixture with marshmallows and return pan to oven.
- Bake until marshmallows puff, about 2 to 4 minutes, then remove pan from oven. Don’t let marshmallows brown or they will become crunchy when cooled.
- Toss remaining melted peanut butter chip mixture with the dry roasted peanuts and cereal.
- Drop heaping spoonfuls of peanut/cereal topping over the hot marshmallow layer, then spread it out with a spatula (spray spatula with some nonstick spray to prevent marshmallows from sticking to it). This gets rather tricky, as the mixture will want to pull away the marshmallow layer. My advice is to work quickly on a HOT crust, to keep it all as soft as possible. Have the peanut/cereal topping ready as soon as your remove the crust/marshmallow layer from the oven, plop the topping on the puffed marshmallows and use your buttered fingers or spatula to spread it over the marshmallows gently. If you have some "holes" on the coverage, it's really quite all right - it will still taste fine!
- Cool bars completely before cutting with a knife that has been coated with nonstick spray.
The Cookkrumkake Chicago Suburbs, IL
The Rating11 people
What a great "munchie," Krum! I'm always on the lookout for sweet and salty combinations in recipes such as yours. These bars sound just delicious!annieamie in Los Angeles loved it
I agree with you, it does sound mouthwatering. Guess I'll have to find an excuse to make them too. Let see, I think I'll have to celebrate that it's Saturday tomorrow. Yah, that's a good one. Thanks for the great recipe.dragonwings647 in Duchesne loved it
I say let's continue the holiday weight gain with these tasty morsels!!! LOL Thanks alot, krum!greekgirrrl in Huntington Village loved it
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