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Category: Bars
Prep Time: Cook Time: Total Time:
For the Crust
6 tablespoons unsalted butter, softened (three-quarters of one stick)
3/4 cup all-purpose flour
1/4 cup light brown sugar, packed
For the Filling
3 cups miniature marshmallows
For the Topping
1 heaping cup creamy peanut butter
1/3 light corn syrup (light in color rather than dark)
1/4 cup unsalted butter (4 tablespoons, half of one stick)
1 1/2 teaspoons vanilla extract
1 1/2 cups peanuts (I use Roasted Salted Peanuts, honey roasted or similar may be substituted)
1 1/2 cups Rice Krispies cereal
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang (you must line your pan), spray with cooking spray; set aside.
For the Crust - In a medium bowl, combine all ingredients and stir to combine. Keep working the butter into the flour and brown sugar and transfer the sandy and crumbly mixture into the prepared pan. Press mixture down firmly with fingertips, and then pack it down with the bottom of a drinking glass or back of a spoon. Bake for 10-12 minutes, or just until crust has set and pale in color; don't worry if it's a bit underbaked as pan will be going back into the oven in the next step.
For the Filling - Evenly sprinkle the marshmallows over the crust and bake for about 5 minutes or until they have begun to melt and before they start browning (we aren't making s'mores); set pan aside.
For the Topping- In a large microwave-safe bowl, combine peanut butter, corn syrup, butter and heat on high power to melt, about 1 minute; stir to combine. Add the vanilla and stir to combine. Add the peanuts and cereal and stir to combine. Pour mixture over the marshmallows, smoothing it lightly with a spatula to create an even flat layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board. Bars will keep in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.
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Peanut Chewy Payday Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
For the Crust
6 tablespoons unsalted butter, softened (three-quarters of one stick)
3/4 cup all-purpose flour
1/4 cup light brown sugar, packed
For the Filling
3 cups miniature marshmallows
For the Topping
1 heaping cup creamy peanut butter
1/3 light corn syrup (light in color rather than dark)
1/4 cup unsalted butter (4 tablespoons, half of one stick)
1 1/2 teaspoons vanilla extract
1 1/2 cups peanuts (I use Roasted Salted Peanuts, honey roasted or similar may be substituted)
1 1/2 cups Rice Krispies cereal
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil leaving overhang (you must line your pan), spray with cooking spray; set aside.
For the Crust - In a medium bowl, combine all ingredients and stir to combine. Keep working the butter into the flour and brown sugar and transfer the sandy and crumbly mixture into the prepared pan. Press mixture down firmly with fingertips, and then pack it down with the bottom of a drinking glass or back of a spoon. Bake for 10-12 minutes, or just until crust has set and pale in color; don't worry if it's a bit underbaked as pan will be going back into the oven in the next step.
For the Filling - Evenly sprinkle the marshmallows over the crust and bake for about 5 minutes or until they have begun to melt and before they start browning (we aren't making s'mores); set pan aside.
For the Topping- In a large microwave-safe bowl, combine peanut butter, corn syrup, butter and heat on high power to melt, about 1 minute; stir to combine. Add the vanilla and stir to combine. Add the peanuts and cereal and stir to combine. Pour mixture over the marshmallows, smoothing it lightly with a spatula to create an even flat layer. Set pan aside to cool for at least 4 hours before slicing, or overnight; refrigerating the bars can be used to expedite the cooling process. Slice bars by lifting them out using the foil overhang and transfer to a cutting board. Bars will keep in an airtight container at room temperature for up to one week, or in the freezer for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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