Salty Nutty Peanut Bars

By melanieroe

Prep Time: 30 min
Total Time: 2 hours 10 min
Makes: 60 bars

Nutrition Information:
1 Bar: Calories 190 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 12g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Cookie Base:
• 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 2 cups dry-roasted or honey-roasted peanuts
• Topping:
• 1 bag (10 oz) miniature marshmallows
• 1/2 cup butter or margarine
• 1/2 cup peanut butter
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 bag (10 oz) peanut butter chips (1 2/3 cups)
• 2 cups dry-roasted or honey-roasted peanuts

Preparation

Step 1

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all cookie base ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes.
2. In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth.
3. Immediately pour marshmallow mixture over cookie base; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

Success
Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.

Special Touch
Serve bars in mini paper or metallic cups for a dessert buffet.