Salted Peanut Chews

Usually all it takes is me seeing the words “peanut” or “peanut butter” in a recipe title to get me to save it immediately. And sometimes it takes even less time for me to get my butt in the kitchen and whip it up. For some reason, however, these beauties slipped through the cracks. Part of it is probably due to my habit of saving recipes in multiple locations – doggy-eared magazines, binders with clipped recipes, Google Reader, regular ol’ bookmarks, and who knows where else. I don’t remember when I saved this recipe, but I was doing a purge of my bookmarks last week when it jumped out at me. A cookie bar topped with marshmallows and then a layer of goodness that can only be described as a cross between a Rice Krispy treat, peanut brittle and peanut caramel. So in essence, only the most fabulous things ever!

This is a pretty easy recipe to throw together, with positively amazing results! The one caution I have is that when you make the peanut topping, you really need to work a bit quickly. It’s key to only heat the mixture until the chips are melted and everything is smooth; if you overcook the mixture it will start to thicken and harden (much like caramel). So, cook only until everything is melted, and then move swiftly with getting it smoothed out on top of the marshmallows.

Then pop it in the fridge and try to restrain yourself for about 45 minutes while it chills and sets. All of that willpower will be worth it, though, when you have a whole pan of these babies sitting in front of you. Totally delicious and addicting – consider yourself warned!

One year ago: Easy Vanilla Bean Buttercream
Two years ago: Blueberry Crumb Cake

Salted Peanut Chews

Servings 36 bars
Prep 15 minutes
Cook 15 minutes
Chilling time 45 minutes
Total 1 hour 15 minutes
Course:Snack
Cuisine:American
Author: Michelle

Sweet and salty snack bars

Ingredients:

For the Base:

  • cups
    all-purpose flour
  • 2/3
    cup
    light brown sugar
  • ½
    teaspoon
    baking powder
  • ½
    teaspoon
    salt
  • ¼
    teaspoon
    baking soda
  • ½
    cup
    unsalted butter
    (at room temperature)
  • 1
    teaspoon
    vanilla extract
  • 2
    egg yolks
  • 3
    cups
    miniature marshmallows

For the Topping:

  • 2/3
    cup
    light corn syrup
  • ¼
    cup
    unsalted butter
  • 2
    teaspoons
    vanilla extract
  • 10
    ounces
    peanut butter chips
    ((1-2/3 cups))
  • 2
    cups
    crisp rice cereal
  • 2
    cups
    salted peanuts

Directions:

  1. 1. Preheat the oven to 350 degrees F. In a large bowl, beat all the base ingredients except the marshmallows with an electric mixer on low speed until crumbly. Press the mixture firmly in the bottom of an ungreased 9x13-inch pan.
  2. 2. Bake for 12 to 15 minutes or until light golden brown. Immediately sprinkle marshmallows over the base. Base 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while preparing topping.
  3. 3. In a 3-quart saucepan, mix all topping ingredients except cereal and peanuts. Heat over low heat, stirring constantly, just until the chips are melted and mixture is smooth. Remove from heat. Stir in the cereal and peanuts. Immediately spoon the warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. Cut into 36 bars. Store in an airtight container at room temperature.

Nutrition:

Calories: 196kcal
Fat: 10g
Saturated fat: 5g
Cholesterol: 22mg
Sodium: 100mg
Potassium: 81mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 14g
Protein: 4g
Vitamin A: 2.7%
Calcium: 1.8%
Iron: 3.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!