Salted Peanut Chews
Everyone always wants the recipe for these tiny square treats. They are like the salted nut roll candy bars. I prefer to use the large Virginia peanuts from the bulk bin. I guess the tiny peanuts with reddish, papery skins would work, but I don’t like them.
1 ½ C flour
2/3 C brown sugar, firmly packed
½ C butter, softened
2 egg yolks
1 tsp vanilla
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
3 C miniature marshmallows
1 10-ounce package peanut butter chips (about 1 ¾ C)
2/3 C corn syrup
¼ C butter
2 tsp vanilla
2 C rice crispy cereal
2 C peanuts, blanched and salted (large Virginia kind. You can use 1 C salted and 1 C unsalted if you want a less salty flavor)
- Preheat oven to 350ºF. Line 9x13 pan with foil leaving overhanging edges (so you can easily lift out the bars to cut them later)
- In large mixing bowl, combine the flour, brown sugar, ½ C softened butter, egg yolks, 1 tsp vanilla, baking powder, soda and salt. Beat mixture with an electric mixer on low speed until crumbly.
- Firmly press the mixture into the bottom of a 9x13 pan. Bake at 350º for 12 to 15 min. or until golden brown. Remove from the oven.
- Immediately sprinkle the marshmallows over the surface. Return to the oven for 1 to 2 minutes more or just until the marshmallows begin to puff. Remove from the oven; cool while preparing the topping.
- In a large saucepan, stir together the peanut butter chips, corn syrup, ¼ C butter and the 2 tsp vanilla. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat; stir in rice cereal and peanuts. Immediately drop evenly spaced spoonfuls of nut mixture over the marshmallow layer and spread evenly.
- Cover and refrigerate about 2 hours or until firm. Cut into 36 bars. Store in a covered container.
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