Salty Sweet 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 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
• Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
• In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.

Steps:

• In a 3-qt. slow cooker, combine chocolate, peanuts and brown sugar. Cook, covered, on low, stirring halfway through cooking, until chocolate is melted, about 1 hour. Stir in vanilla. Add pretzels; stir to combine. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, 10-15 minutes. Store in an airtight container.

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:

• 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.

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.