Ready to end the month with one more indulgent dessert? Try these Salted Peanut Chews – another Pillsbury Bake-Off winner circa 1980. Whether you love the original version or this adaptation, these peanut butter bar cookies with marshmallow will be the rock star on your next tray of cookies.
1/2 c butter or margarine, softened
2/3 c firmly packed brown sugar
2 egg yolks
1 tsp vanilla
1 1/2 c flour
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3 cups miniature marshmallows
2/3 c corn syrup
1/4 c margarine or butter
1 package peanut butter chips (12 oz)
2 tsp vanilla
2 cups crisp rice cereal
2 cups salted peanuts
Heat oven to 350 degrees. Combine butter and sugar. Add in egg yolks. Add remaining dry ingredients except marshmallows and mix on low speed until crumbly. Press firmly in bottom of an ungreased 9×13 pan. Bake at 350 for 12-15 minutes or until light golden brown. Open oven and immediately sprinkle marshmallows over the top. Bake an additional 1-2 minutes or until marshmallows just begin to expand. Remove from oven and let cool while preparing topping.
In a large saucepan, over low heat, heat corn syrup, margarine, vanilla and peanut butter chips, stirring constantly until chips are melted and mixture is smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows. Spread as needed. Note: Spooning equally is better than trying to spread so you don’t mess up the marshmallows. Refrigerate until firm. Cut into bars. Makes 36 bars.