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Categories:
flour brown sugar baking powder salt baking soda margarine vanilla egg yolks marshmallows corn syrup margarine vanilla peanut butter crisp rice peanuts
Viewed: 17 - Published at: a year agoIngredients
- 1 12 cups all-purpose flour
- 23 cup firmly packed brown sugar
- 12 teaspoon baking powder
- 12 teaspoon salt
- 14 teaspoon baking soda
- 12 cup softened margarine or 12 cup butter
- 1 teaspoon vanilla
- 2 egg yolks
- 3 cups miniature marshmallows
- 23 cup corn syrup
- 14 cup margarine or 14 cup butter
- 2 teaspoons vanilla
- 1 (10 ounce) package peanut butter chips
- 2 cups crisp rice cereal
- 2 cups salted peanuts
Method
- Pre-heat oven to 350 degrees.
- In a large bowl, combine all crust ingredients except marshmallows.
- Mix at low speed until crumbly.
- Press into bottom of an ungreased 13x9 inch pan.
- Bake at 350 for 12 to 15 minutes or until light golden brown.
- Remove crust from oven and immediately sprinkel with marshmallows.Return to oven; bake an additional 1 to 2 minutes or just until marshmallows begin to puff.
- Cool while preparing the 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 45 minutes or until firm, Cut into bars.
