I can’t believe it’s already November. And I can’t believe how busy life has kept me. I thought that I’d have all of this time now that I’m not working, but really, I’m busier than I’ve ever been. Work is starting to seem like it was a vacation!!
As the year gets closer to it’s end, I’m lucky that I’ve at least had a little bit of extra time in the kitchen. Not much, but enough that I think that I will complete my one and only New Year’s resolution for this year – my Cookbook Project. I’m going to be cutting it close, but I’m getting there!
This recipe comes from one of my cookbooks – if it really counts as a cookbook! I’ve mentioned before that I’m one that occasionally falls victim to the pretty mailers they send me about cookbooks. Well, when I ordered one of these cookbooks, this “free” gift of a small magazine-like cookbook came with that book purchase. But even though it’s small, it’s proved to be worth it with this recipe alone.
These cookie bars come together quite quickly. And although they were good the day they were made, both my husband and I liked them best the next day. They reminded me of a PayDay, but only on that second day. They only lasted 3 days, but they even tasted different on that third day! The recipe booklet also came with a 7 1/2″ pan (which is one of the cheapest pans I’ve seen!) so the recipe is tailored for that pan, but really, I think it would work just fine with an 8″ pan.
If you are a peanut lover, these are definitely worth making!!
Salted Peanut Chews
slightly adapted from Southern Living Brownies and Bars
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons firmly packed brown sugar
1/4 cup butter, softened
2 egg yolks
1/2 teaspoon vanilla extract
1 1/2 cups miniature marshmallows
1 cup peanut butter chips
1/4 cup light corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 cup crisp rice cereal
1 cup salted roasted peanuts
Preheat the oven to 350F.
Combine the flour, baking powder, baking soda, salt, brown sugar, softened butter, egg yolks and 1/2 teaspoon vanilla. Beat with an electric mixer until the mixture becomes crumbly. Press into an 8-inch square baking dish. Bake for 12 to 14 minutes, or until it is lightly browned. Sprinkle with the marshmallows and bake an additional 2 minutes, or until the marshmallows puff. Cool in the pan.
In a medium saucepan, combine the peanut butter chips, corn syrup, butter and 1 teaspoon vanilla extract. Cook over low heat until smooth, stirring constantly. Remove the pan from the heat and stir in the rice cereal and the peanuts. Spread the mixture over the cooled crust and marshmallows. Cool completely.
Cut into squares.