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Chewy Peanut Butter Bars

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Submitted by GourmetJeannie

Taste Of Home - Mrs. Sanford Wickham

YIELD

36 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 118
CUP ML BUTTER
softened
158
CUP ML BROWN SUGAR
packed *
2 2
LARGE LARGE EGG YOLKS
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BAKING SODA
3 7.1E+2
For the topping
158
¼ 59
CUP ML BUTTER
10 289
OUNCES ML/G PEANUT BUTTER CHIPS
1 package *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
2 473
CUPS ML PEANUTS, SALTED

Directions

In a large mixing bowl, cream butter and sugar.

Add egg yolks and vanilla, mix well.

Put flour, baking powder, salt and baking soda in another medium bowl and combine.

Add to creamed mixture and mix well.

Press into a greased 13-in. x 9-in. x 2-in. baking pan.

Bake at 350℉ (180℃) F for 12 to 15 minutes or until golden.

Sprinkle with marshmallows return to oven just until marshmallows begin to puff, about 2 minutes, watch carefully.

Cool.

For the topping:

Meanwhile, combine corn syrup, butter, chips and vanilla in a large saucepan.

Cook and stir over low heat until chips are melted and mixture is smooth.

Remove from the heat, stir in cereal and peanuts.

Spread warm topping evenly over marshmallow layer.

Refrigerate until set.

Make 3 dozens.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 141 53% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 112mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 3% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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