Salted Peanut Chews
Happy National Peanut Day!
Our Aunt Susie used to make these Salted Peanut Chews for the holidays and we would gobble them up. We loved them so much that we started making them ourselves and included them in our Christmas cookie gift boxes we shared with our friends and family. Part cookie and part candy, these are so delicious! The recipe is from the Pillsbury cookbook The Complete Book of Baking and we make these cookies just as they are in the book… because they really don’t need any improving.
Beware…you can’t eat just one!
Salted Peanut Chews
Crust:
- 1 ½ cups all purpose flour
- 2/3 cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup margarine or butter, softened
- 1 teaspoon vanilla
- 2 egg yolks
- 3 cups miniature marshmallows
Topping:
- 2/3 cup corn syrup
- ¼ cup margarine or butter
- 2 teaspoons vanilla
- 1 (12-oz.) pkg. (2 cups) peanut butter chips
- 2 cups crisp rice cereal
- 2 cups salted peanuts
Heat oven to 350˚F. In large bowl, combine all crust ingredients except marshmallows at 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. Remove from oven. Immediately sprinkle with marshmallows. Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff. 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 until firm. Cut into bars.
Yield: 36 bars