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This is from The Herald Mail. I’ve not tried it yet but it looks yummy!

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

  1. Preheat oven to 350 degrees and coat a 9 by 13 inch baking pan with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

© Hott Books | Google+

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