Friday, September 5, 2008

Cookies on Friday: Salted Peanut Chews

When I started baking, it was about the same time as one of the Pillsbury Bake-Off Contests. I started making a couple of those recipes because they were just a little different and the recipes usually turned out well. One thing I don’t like is that many of the recipes use premade products, which I usually like to make my own from scratch. (I have been known to use a cake mix from time to time; they can be a great time saver and can be a great base for bar cookies.) I know Pillsbury is just trying to sell their product, and I’m ok with that.

The “older” recipes don’t use as many premade products, so I stick with those. These are one of my favorites (and my husband’s favorite, too). They are a substantial cookie, almost like a candy bar. They are a mix of peanuts, peanut butter chips and crispy rice cereal. Of course, you’ll be left with extra ingredients that you have to use up in other recipes, but that’s part of the fun, right? You’ll be seeing those recipes in the upcoming days…

1-1/2 cups flour

2/ cup brown sugar

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

½ cup butter, softened

1 teaspoon vanilla

2 egg yolks

3 cups mini marshmallows


2/3 cup corn syrup

¼ cup butter

2 teaspoons vanilla

10 oz. package peanut butter chips

2 cup crisp rice cereal

2 cups salted dry roasted peanuts

Preheat oven to 350 degrees. Combine all crust ingredients except marshmallows in a large bowl. Mixture will be crumbly. Press into the bottom of an ungreased 9” x 13” pan. Bake at 350 degrees for 12-15 minutes. Remove pan from the oven and sprinkle with mini marshmallows. Bake for an additional 2 minutes, until the marshmallows are slightly puffy.

While the crust is baking, make the topping. Mix the corn syrup, butter, vanilla, and peanut butter chips in a saucepan. Heat this mixture until the peanut butter chips melt, stirring constantly. Stir in the crisp rice cereal and peanuts. Spoon the warm topping over the marshmallows. Spread carefully. This is quite tricky, as it’s difficult to spread over puffy marshmallows! It’s easiest if you drop small amounts of the topping over the marshmallows and then you won’t have to spread as much.

Cool the bars in the refrigerator and then cut into squares.

Recipe from Gertrude Schweitzerhof, 1980 Pillsbury Bake-Off Contest. The Best of the Pillsbury Bake-Off Cookbook


Carrie said...

Wow those look good, never seen anything like it before.

Jacque said...

Mmmm, yummy! I have made these before and they are very good. You reminded me that I need to try them again.