Salted Peanut Chews Recipes

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers.
• Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff.
• In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• While the Dulce De Leche Caramel is boiling, lay out the bacon on a half sheet pan and bake for approximately 15 minutes. While the bacon is cooking, on another half sheet pan, bake the peanuts for 15 minutes.
• Allow the bacon to cool and chop into small pieces and set aside. Allow the peanuts to cool and then roughly chop them.
• Mix the dulce de leche caramel, bacon, peanuts and salt together in a bowl. Using a small melon scooper, scoop balls of the caramel mixture and place on a sheet of wax paper or parchment paper.
• Roll out a 1/8-inch-thick sheet of fondant and cover the caramel balls with the fondant. On a sheet pan lined with wax paper, spread a thin amount of melted chocolate in a circle just large enough to place the caramel balls on. Place the fondant covered caramel balls on the melted chocolate and place in the refrigerator for 15 minutes. Remove from the refrigerator. Then dip the fondant covered caramels in the melted chocolate. Return them to the refrigerator to cool. Serve.
• Bring a large pot of water to a boil over high heat. Remove the label from the can of sweetened condensed milk. Place the can in a pot of boiling water and boil for 2 hours. Let the can cool completely before handling. To expedite the cooling process use an ice bath, but make sure the can has completely cooled before handling.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into 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.

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.