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Salted Peanut Chews
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By Gertrude M Schweitzerhof
Posted August 31st, 2009
This article is reprinted with permission from , by , (, )
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Servings: 36
Author Notes: This classic recipe was a Pillsbury Bake-off winner for Gertrude M Schweitzerhof of Cupertino, California in 1980.
Ingredients: Base:
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter or margarine, softened
1 teaspoon vanilla
2 egg yolks
3 cups miniature marshmallows

Topping:
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
1 bag (10 ounces) peanut butter chips (1 2/3 cups)
2 cups crisp rice cereal
2 cups salted peanuts
Instructions: Makes 36 Bars
Prep Time: 35 Minutes
Start to Finish: 1 Hour 35 Minutes


1. Preheat oven to 350°F.  In a large bowl, beat all base ingredients except marshmallows with an electric mixer on low speed until crumbly.  Press mixture firmly in the bottom of an ungreased 13 X 9-inch pan.

2. Bake 12 to 15 minutes or until light golden brown.  Immediately sprinkle marshmallows over the base; Bake 1 to 2 minutes longer or until marshmallows just begin to puff.  Cool while preparing topping.

3. In a 3-quart saucepan, mix all topping ingredients except cereal and peanuts.  Heat over low heat, stirring constantly, just until chips are melted and mixture is smooth.  Remove from heat.  Stir in ceral and peanuts.  Immediately spoon warm topping over marshmallows; spread to cover.  Refrigerate until firm, about 45 minutes.  For bars, cut into 6 by 6 rows.

High Altitude: (3500 to 6500 ft.)
Heat oven to 375°F

Per Ba:
200 Calories (100 Calories from Fat); 11g Total Fat; 3.5g Saturated Fat; 0g Trans Fat; 20mg Cholesterol; 130mg Sodium; 22g Total Carbohydrate; 1g Dietary Fiber; 13g Sugars; 4g Protein.

% Daily Value:
2% Vitamin A; 0% Vitamin C; 0% Calcium; 4% Iron.

Exchanges:
1 1/2 Other Carbohydrate; 1/2 High Fat Meat; 1 1/2 Fat

Carbohydrate Choices:
1 1/2



 

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