Salted Peanut Chews
1 1/2 C. all-purpose flour
2/3 C. firmly packed brown sugar
1/2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1/2 C. margarine or butter, softened
1 t. vanilla
2 egg yolks
3 C. miniature marshmallows
2/3 C. corn syrup
1/4 C. margarine or butter
2 t. vanilla
1 (10-ounce) package peanut butter chips
2 C. crisp rice cereal
2 C. salted peanuts
Heat oven to 350° F. Lightly spoon flour into measuring cup; level off. In large
bowl, combine all crust ingredients except marshmallows at low speed until
crumbly. Press firmly into bottom of ungreased 13-by-9-inch pan. Bake at 350 F
for 12 to 15 minutes or until light golden brown.
Remove crust 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.
In large saucepan, combine all topping ingredients except cereal and peanuts.
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
Yield: 36 bars.
Recipe developed by Gertrude M. Schweitzerhof of Cupertino, Calif., for the 29th
Pillsbury Bake-Off in 1980.