Salted Peanut Chews
Yield
1 batchPrep
15 minCook
15 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
all-purpose flour
|
|
| ⅔ | cup |
brown sugar, light
firmly packed |
*
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
or margarine,, softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | each |
egg yolks
|
*
|
| 3 | cups |
miniature marshmallows
|
|
| Topping | |||
| ⅔ | cup |
light corn syrup
|
|
| ¼ | cup |
butter
or margarine |
|
| 2 | teaspoons |
vanilla extract
|
|
| 12 | ounces |
peanut butter chips
|
*
|
| 2 | cups |
crisp rice cereal
|
|
| 2 | cups |
peanuts, salted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
all-purpose flour
|
|
| 158 | ml |
brown sugar, light
firmly packed |
*
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking soda
|
|
| 118 | ml |
butter
or margarine,, softened |
|
| 5 | ml |
vanilla extract
|
|
| 2 | each |
egg yolks
|
*
|
| 7.1E+2 | ml |
miniature marshmallows
|
|
| Topping | |||
| 158 | ml |
light corn syrup
|
|
| 59 | ml |
butter
or margarine |
|
| 1E+1 | ml |
vanilla extract
|
|
| 346.8 | ml/g |
peanut butter chips
|
*
|
| 473 | ml |
crisp rice cereal
|
|
| 473 | ml |
peanuts, salted
|
|
Directions
Heat oven to 350℉ (180℃).
Lightly spoon flour into measuring cup; level off.
In large bowl, combine all crust ingredients except marshmallows on low speed until crumbly.
Press firmly in bottom of ungreased 13x9 inch pan.
Bake at 350℉ (180℃) for 12 to 15 minutes or until light golden brown.
Remove from oven.
Immediately sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff.
Cool while preparing topping.
In large saucepan, heat corn syrup, ¼ cup margarine, 2 teaspoon vanilla and peanut butter chips 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 and spread to cover.
Refrigerate until firm.
