|For the crust:
1 pound peanut-butter sandwich cookies, coarsely crumbled
1 stick unsalted butter, melted
For the topping:
2 cups peanut-butter chips
2/3 cup corn syrup
4 tablespoons unsalted butter
1 teaspoon vanilla extract
2 cups miniature marshmallows
2 cups dry roasted peanuts
2 cups crisp rice cereal
- Preheat oven to 350 degrees and coat a 9 by 13 inch baking pan with nonstick spray.
- Pulverize cookies in a food processor until fine crumbs form. Add melted butter and process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden brown.
- To make the topping, melt peanut-butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minutes. Spread half a cup of the peanut mixture over the crumb base.
- Sprinkle marshmallows over top and return bars to oven. Bake until marshmallows puff, about 2 minutes. Don’t let marshmallows brown or they’ll turn crunchy.
- Toss peanuts and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula (cover spatula with nonstick spray to prevent sticking). Cool bars before cutting. Coat knife with nonstick spray for cleaner cuts.
Makes 28 bars.
— Cuisine at Home magazine