I’m usually sold on anything with marshmallows. I love them so much. It is my favorite ice cream topping.
My favorite sandwich in high school was a fluffernutter. My mom made my lunches. I was spoiled…
That probably wasn’t the healthiest choice of sandwich…
I’ll actually show you how to make marshmallows from scratch someday!
Let me introduce you to my crack: Salted Peanut Chews
I know I told you that I hate nuts and that desserts including nuts are the worst…but these are the exception.
When I was a kid I used to eat the entire peanut.
Shell and all.
My parents tried to stop me…but I was a stubborn kid. And I’m sure I had to pay for it later. Ouch.
I really only eat peanuts at baseball games, and I enjoy them. Minus the shell.
So now that I’m wiser in my ways, I want to share this amazing recipe with you, peanuts and all.
They are always a huge hit and no one will know that they are super easy. Unless you tell them. Which I always do. I can’t lie. My face turns bright red and I start sweating.
If you know me, you knew that.
The crust is actually just an egg, some butter and a box of yellow cake mix.
Best. Crust. Ever.
And press into a 9×13 pan
I thought you would enjoy a picture of my paw.
Toss that in the oven, and make the peanut/peanut butter topping.
You want to stir this on low heat until the chips are just melted, then remove from heat and immediately add:
Your crust is now ready, or was ready 5 minutes ago.
So pull it out and throw those marshmallows on there.
Then as carefully as you can, spread the peanut butter topping over those marshmallows. This is the tricky part. I spread the topping with a spoon before laying it over the marshmallows so they weren’t too smashed.
Let cool in the fridge for about an hour before serving to firm it all together.
I’m sorry, I totally forgot to take a picture of an actual bar.
I got rid of them as fast as I could.
They are like crack.
Recipe: Salted Peanut Chews
1 Package Pillsbury Moist Supreme Yellow Cake Mix
1/3 Cup Butter, softened
3 Cups Mini Marshmallows
2/3 Cup Corn Syrup
1/4 Cup Butter
2 Teaspoons Vanilla
1 (10 oz) Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts
In large bowl combine cake mix, 1/3 cup butter and egg. Beat at low speed until crumbly.
Press into 9×13 pan
Bake at 350 degrees, 12-18 minutes until light golden brown (I take out before it browns).
Remove and sprinkle with marshmallows. Return to oven 1-2 minutes, until mallows puff.
In large saucepan, combine all toppings except cereal and peanuts. Heat just until peanut butter chips melt and texture is smooth, stirring constantly.
Remove from heat and stir in cereal and peanuts.
Immediately spoon warm topping over marshmallows.
Refrigerate 1 hour or until firm.
P.S, I got this recipe from OF COURSE, my mom. She is the maker of all things delicious. Thanks mom…