Thursday, March 17, 2011


This is a really requested and popular dessert recipe.
I made it for Broolyn's blessing dinner on Sunday.
This recipe uses things that I don't usually have around the house, but it is worth the extra cost.
This is from the mini Pillsbury cook books that you buy at the grocery store check out.  I have been making it since the 80s.

from Pillsbury

CRUST - Combine on low speed until crumbly.  Press firmly in ungreased 9x13 pan.
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 tea. baking powder
1/2 tea. salt
1/4 tea. baking soda
1/2 cup softened butter or margarine (I use margarine for this one.  It is cheaper and no big taste difference)
1 tea. vanilla
2 egg yolks (discard whites-not needed)

Bake crust at 350*  for 12 - 15 mins. or until light golden brown.
Immediately sprinkle with

3 cups mini marshmallows - Return to oven for 1-3 mins. until marshmallows just begin to puff. 
Let marshmallows cool while you make the topping.

TOPPING - Heat in saucepan just until melted and smooth
1/4 cup (1/2 cube) butter or margarine (I use margarine here)
2/3 cup light corn syrup (like Karo syrup)
2 teas. vanilla
2 cups (or 1 12 oz.pack) peanut butter chips  (I buy mine in bulk at Winco)

As soon as smooth and melted, stir in
2 cups crispy rice cereal ;-)
2 cups salted peanuts (I buy these in bulk at Winco)

Immediately pour over and spread over barely warm marshmallows to cover.  Let set until firm before cutting into bars.
If you make these, let me know what you think.


Lindsay Quinney said...

I LOVE these. I will definitely be making some soon. Thank you for making them for Brooklyn's blessing.

Melanie said...

Okay, so when I saw these at Brooklyn's blessing I was timid about trying them. I'm a texture girl and something about the look of their texture immediately had me wary.

However, I can't really say no to a dessert with nuts. So, I tried them AND LOVED THEM! They were really delicious, and the texture was sort of caramel-ly.

Awesome recipe!

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