Salted Peanut Chews
1 1/2 cups
2/3 cup firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg yolks
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter
2 teaspoons vanilla extract
1 (10 oz.) package peanut butter chips
2 cups crisp rice cereal
2 cups dry roasted peanuts, coarsely chopped
HEAT oven to 350°F. Lightly spoon flour into measuring cup; level off. Combine all crust ingredients except marshmallows in large bowl at low speed until crumbly. Press firmly in bottom of ungreased 13 x 9-inch pan.
BAKE 12 to 15 minutes or until light golden brown. Remove from oven; immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
COMBINE all topping ingredients except cereal and peanuts in large saucepan. 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 45 minutes or until firm. Cut into bars.
Serving Size (1 bar, 1/36 of recipe), Calories 200 (Calories from Fat 90), Total Fat 11g (Saturated Fat 4g, Trans Fat g), Cholesterol 20mg, Sodium 180mg, Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 12g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.