Email to Jeannie      

Recipe Categories: Joy's HOME PAGEAllStarbucksinfo AlternateIngredient APPETIZERS APPLECHART BBQ BEVERAGES BreadRollsScones BREAKFAST CAKESandPIES CANDY CASSEROLES ChristmasCookieList Coffee COOKIES CookingOutdoors CopykatRecipes CornRecipes CreamPies CROCKPOT CrockPotBaking CUPCAKES DESSERTS DiabeticRecipes Dumplings EquivalentsinMeasure ETHNIC FISHandSEAFOOD Fondue Gonetothedogs HolidayFun HolidayRecipes HomemadeMixes IceCreamDesserts IceCreamPieCrusts ICE_CREAM_TOPPINGS JAMSandJELLIES MainCoarse MEATS Miscellaneous MUFFINS OnceAMonthCooking PASTA Philippines PIZZA POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS StarbucksRecipes StrawberryRecipes ToasterOven VEGETABLES VEGETARIAN

Sweet Salty Peanut Bars

List of Ingredients




CRUST:
1 1/2 cups All-Purpose flour
2/3 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup margarine
1 teaspoon pure vanilla extract
2 egg yolks

MARSHMELLOW TOPPING
3 cups miniature marshmellows

TOPPING:
2/3 cup corn syrup
1/4 cup margarine
2 teaspoons pure vanilla extract
2 cups peanut butter chips
2 cups crisp rice cereal
2 cups peanuts

Recipe



Heat oven to 350º.

In a large bowl, combine all crust ingredients until crumb mixture forms. Press in the bottom of a ungreased 9x13 inch baking pan.

Bake for 12-15 minutes or until lightly golden brown. Immediately sprinkle on marshmellows. Return to oven for 1 or 2 minutes or until marshmellows just begin to puff but not brown. Cool while preparing topping.

In a large saucepan, heat corn syrup, margarine, vanilla, and peanut butter chips just until chips are melted and mixture is smooth, stir constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmellows and spread to cover.

Chill; cut into 36 bars to serve.