Salty Peanut Chews Food

SALTED PEANUT CHEWS

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• Crust - In a large bowl, add the flour, confectioners' sugar, peanut butter, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
• Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust. It's sticky and a bit challenging to work with but just take your time. Bake for about 15 to 17 minutes, or just until set. Don't overbake since pan is going back in to melt marshmallows, or crust will be crumbly.
• Middle - Remove pan from oven and evenly sprinkle with marshmallows. Return pan to oven for about 3 to 4 minutes (but start watching closely after 2 minutes) or until mallows are puffed; don't brown them and watch them very closely so they don't burn. Mini marshmallows will puff quicker and turn brown faster than large ones. Remove pan from oven; set aside.
• Topping - In a large microwave-safe bowl (same one used for crust is okay, just wipe with a paper towel), add the peanut butter chips, corn syrup, butter, and heat on high power to melt, about 2 minutes total but stop to check and stir every 30 seconds and heat in short burst until mixture can be stirred smooth.
• Add the vanilla and stir to combine.
• Add the cereal, peanuts, and stir to combine.
• Turn mixture out on top of marshmallows, smoothing the top with a spatula and lightly smooshing it down so the layers meld together.
• Cover pan with a sheet of foil and place in the fridge for at least 2 hours, or until set, before slicing and serving. Bars will keep airtight at room temp for up to 5 days, or in the freezer for up to 6 months.

SALTED PEANUT CHEWS

Steps:

• In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned. , Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside. , In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars.

SALTED PEANUT CHEWS

Steps:

• Heat oven to 350°F.
• In a large bowl, combine all base ingredients except marshmallows at low speed until crumbly.
• Press in bottom of ungreased 13x9 inch pan.
• Bake at 350°F for 12-18 minutes or until light golden brown.
• Remove from oven and immediately sprinkle with marshmallows.
• Return to oven for 1-2 minutes or until marshmallows just begin to puff.
• Cool while preparing topping.
• In large saucepan, heat corn syrup, margarine, vanilla and chips just until chips are melted and mixture is smooth, stirring constantly.
• Remove from heat; stir in cereal and nuts.
• Immediately spoon warm topping over marshmallows.
• Spread to cover.
• Chill; cut into bars.
• Store covered.

SALTY PEANUT CHEWS

Steps:

• Butter a large baking dish.
• In a medium saucepan, combine the corn syrup, peanut butter and chocolate chips.
• Bring to a boil over medium heat, stirring constantly.
• Continue stirring constantly while boiling for 2 minutes.
• Remove from heat and stir in vanilla extract, salt, oats and peanuts.
• Scrape mixture into buttered baking dish.
• When cool enough to handle, butter your hands and press mixture evenly into baking dish.
• Refrigerate 3 hours.
• Let sit at room temperature for 25 minutes.
• Heat a sharp knife by dipping it in a tall container filled with hot water and use it to cut peanut chews into squares.

SALTED PEANUT CHEW BARS

Steps:

• Heat oven to 350°F.
• In a large bowl, combine all crust ingredients except marshmallows and stir at low speed until crumbly.
• Press firmly in bottom of ungreased 13x9-inch pan.
• Bake at 350°F for 12 to 15 minutes or until light golden brown.
• Remove from oven.
• Immediately sprinkle with marshmallows.
• Return to oven and bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
• Cool while preparing topping.
• In a large saucepan, combine all topping ingredients except cereal and peanuts; heat just until chips are melted and mixture is smooth, stirring constantly.
• Remove from heat; stir in cereal and peanuts.
• Immediately spoon warm topping over marshmallows; spread to cover.
• Refrigerate until firm.
• Cut into bars.

SALTY SWEET PEANUT CHEWS

Steps:

• Cream first amount of margarine, peanut butter and brown sugar in large bowl. Add egg. Beat well.
• Combine next 4 ingredients in small bowl. Add to peanut butter mixture. Mix until no dry flour remains.
• Line 9x13 inch (22x33 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides. Grease foil with cooking spray. Spread mixture evenly in pan.
• Bake in 350F (175C) oven for about 15 minutes until edges are golden.
• Immediately sprinkle with marshmallows.
• Bake for about 2 minutes until marshmallows start to puff.
• Let stand in pan on wire for 10 minutes.
• Heat and stir next 4 ingredients in large saucepan on medium for 3-4 minutes until smooth.
• Add cereal and peanuts. Stir well.
• Immediately spread evenly over marshmallows.
• Chill for about 1 hour until firm.
• Holding foil, remove mixture from pan. Discard foil.
• Cuts into 40 squares.