Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Dierks Bentley's Salted Peanut Chews




Source of Recipe


Internet


List of Ingredients




CRUST
1½ cups All Purpose flour
2/3 cup firmly packed brown sugar
½ teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
½ cup margarine or butter, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

TOPPING
¾ cup corn syrup
¼ cup margarine or butter
2 teaspoons vanilla
1 (1O-oz.) pkg. peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts

Recipe



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 finnly in bottom of ungreased 13x9-inch pan.

Bake at 350°F for 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.

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 marsh mallows; spread to cover. Refrigerate 45 minutes or until firm. Cut into bars.

Yield: 36 bars