Skip to main content

Salted Peanut Chews


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)


  1. Preheat oven to 350ºF.  Line 9x13 pan with foil leaving overhanging edges (so you can easily lift out the bars to cut them later)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and refrigerate about 2 hours or until firm.  Cut into 36 bars.  Store in a covered container.

Comments

Popular posts from this blog

How to Freeze Avocados to Use in Smoothies

How to Freeze Avocados to Use in Smoothies
We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado!

6 avocados, ripe
6 TBL lemon juice, fresh-squeezed
6 sandwich-sized zip-loc plastic bags 
1 ice-cream scoop that measures 1/4-cup servings
1 large tray
Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to separate. The pit will stay in one half. You can easily remove the pit …

Easter Babies (Croatian Easter Bread Dolls)

Easter Babies
                                                    ******* Makes 12 Easter Babies
These Easter Babies (Croatian Easter bread dolls a.k.a.primorski uskrsne bebeare a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate. This lady uses naturally dyed eggs for her Easter babies.
If you're already making challa bread, use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Cauliflower-Sweet Potato Soup with Ras el Hanout

Cauliflower-Sweet Potato Soup with Ras el Hanout *******
Makes 15 Cups
Serves 7 to 15 people 
Fifteen 1-cup servings OR seven 2-cup bowls

If you want a nourishing soup this is it. I love Ras el Hanout so much that sometimes I just open the jar to enjoy the fragrance. I had fun creating this recipe and Stan said it's a keeper. This is a great recipe to use up fresh chicken broth after making Poule au Pot (poached chicken and vegetables) the day before. You may find there aren't too many leftovers of this soup, people magically wander to your house the day it gets made (college kids) or you hear about sick neighbors that need soup.