This Week’s Make Me, Bake Me: Salty Nutty Peanut Bars
These days I am totally obsessed with desserts that pair sweet and salty flavors. And not to brag, but I’m quite the trendy foodie as the whole sweet n’ salty thing is all the dessert rage right now (e.g. salted caramel fudge, sea salt sprinkled fudge brownies). Don’t think you’ll be a fan? Oh, believe me when I tell you this insanely delicious combo will send your taste buds in a total dessert-loving tizzy. This recipe is totally reminiscent of a peanut buttery version of a Pay Day candy bar with its chewy texture and sweet n’ salty fusion. You’re welcome. (Trust me…you’ll be thanking me in between chewy, peanut buttery, sweet n’ salty bites.)
Ingredients
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 cups dry-roasted or honey-roasted peanuts
Topping
1 bag (10 oz) miniature marshmallows
1/2 cup butter or margarine
1/2 cup peanut butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (10 oz) peanut butter chips (1 2/3 cups)
2 cups dry-roasted or honey-roasted peanuts
Directions
Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. In large bowl, stir all cookie base ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes.
In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth.
Immediately pour marshmallow mixture over cookie base; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
Makes about 60 bars
Source: Betty Crocker
