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Salted Peanut Chews


If you love your desserts salty sweet, you'll quickly fall in love with these Salted Peanut Chews.

There's plenty of peanutty goodness as this recipe calls for both peanut butter chips and salted penauts.

And the sweetness results mainly from the brown sugar and mini marshmallows.

We'll share with you two easy preparations you can choose from.

One is more traditional and uses the stove to melt and mix ingredients which then are baked while the other is done all in the microwave.

Call us traditionalists, but we prefer the preparation that bakes the bars as opposed to the microwave - but you can make them the way you are most comfortable!

Salted Peanut Chews

Salted Peanut Chews

Salted Peanut Chews Recipe

Crust:

  • 1 1/2 cups all-purpose, or unbleached, flour
  • 2/3 cup firmly packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 egg yolks
  • 3 cups miniature marshmallows

Topping:

  • 2/3 cup corn syrup
  • 1/4 cup butter
  • 2 teaspoons vanilla extract
  • 2 cups (12 ounce package) peanut butter chips
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts

Traditional Preparation:

  1. Preheat oven to 350F degrees.
  2. In a large mixing bowl, combine all crust ingredients except marshamllows and beat with electric mixer on low speed until crumbly.
  3. Press mixture firmly into bottom of ungreased 13x9-inch baking pan forming an even layer.

  4. Bake for 12 to 15 minutes or until lightly golden brown.
  5. Remove pan from oven and immediately sprinkle with mini marshmallows.
  6. Return to oven for 1 to 2 minutes or until marshmallows just begin to puff.
  7. Remove pan from oven and allow to cool on wire rack while preparing topping.
  8. In a large saucepan, heat corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly.
  9. Remove from heat and stir in crisp rice cereal and peanuts.
  10. Immediately spoon warm topping over marshmallows and spread to evenly cover.
  11. Refrigerate until firm.
  12. Cut cooled bars into desired size and shape.

Microwave Preparation:

  1. In a large mixing bowl, combine all crust ingredients except marshamllows and beat with electric mixer on low speed until crumbly.
  2. Press mixture firmly into bottom of ungreased 13x9-inch (3-quart) microwave-safe baking dish.
  3. Microwave on High for 4 to 5 1/2 minutes, rotating dish 1/2 turn halfway through cooking.
  4. Immediately sprinkle with marshmallows and continue to microwave on High for 1 to 1 1/2 minutes or until marshmallows begin to puff.
  5. In 2-quart microwave safe casserole dish, combine corn syrup, 1/4 cup butter, 2 teaspoons vanilla and peanut butter chips and microwave on High for 2 to 2 1/2 minutes or until chips are melted, stirring once.
  6. Stir in cereal and nuts.
  7. Immediately spoon warm topping over marshmallows and spread to cover evenly.
  8. Refrigerate until firm.
  9. Cut bars into desired size and shape.

This cookie bar recipe makes one 15x10-inch pan of Orange Date Bars

More Cookie Bar Recipes You Might Like:

Tools for the Cookie Bar Baker:

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