Peanut Chews Recipe
Ingredients
| Flour | 1 1/2 Cup (16 tbs) (Base:) | |
| Brown sugar | 2/3 Cup (16 tbs) (Base:) | |
| Soda | 1/4 Teaspoon (Base:) | |
| Baking powder | 1/2 Teaspoon (Base:) | |
| Salt | 1/2 Teaspoon (Base:) | |
| Vanilla | 1 Teaspoon (Base:) | |
| Egg yolks | 2 (Base:) | |
| Margarine | 1/2 Cup (16 tbs), softened (Base:) | |
| Miniature marshmallows | 3 Cup (16 tbs) (Base:) | |
| Corn syrup | 2/3 Cup (16 tbs) (Topping:) | |
| Margarine | 1/4 Cup (16 tbs) (Topping:) | |
| Vanilla | 2 Teaspoon (Topping:) | |
| Peanut butter chips | 2 Cup (16 tbs) (Topping:) | |
| 2 cups Rice Krispies | ||
| Peanuts | 2 Cup (16 tbs) (Topping:) | |
Directions
Heat oven to 350°F.
In large bowl combine all crust ingredients until crumb mixture forms.
Press in bottom of ungreased 9 x 13" pan.
Bake at 350°F for 12-15 minutes.
Sprinkle marsh-mallows over entire surface while hot, and return to oven 1-2 minutes till marshmallows begin to puff.
Cool.
Prepare topping: In large saucepan heat syrup, margarine, vanilla and chips until melted and smooth.
Remove from heat.
Stir in Rice Krispies and peanuts.
Immediately spoon this over the marshmallows and spread to cover.
Chill.
This can be kept in the fridge and it also freezes very well.
In large bowl combine all crust ingredients until crumb mixture forms.
Press in bottom of ungreased 9 x 13" pan.
Bake at 350°F for 12-15 minutes.
Sprinkle marsh-mallows over entire surface while hot, and return to oven 1-2 minutes till marshmallows begin to puff.
Cool.
Prepare topping: In large saucepan heat syrup, margarine, vanilla and chips until melted and smooth.
Remove from heat.
Stir in Rice Krispies and peanuts.
Immediately spoon this over the marshmallows and spread to cover.
Chill.
This can be kept in the fridge and it also freezes very well.
Chef
