Salty Sweet Peanut Chews Recipes

SWEET & SALTY PEANUT CHEWS

Steps:

• Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
• Combine 3/4 cup butter and 3 cups marshmallows in 3-quart saucepan; cook over low heat, stirring constantly, just until melted. Remove from heat; stir in crushed pretzels.
• Press mixture into prepared pan. Sprinkle remaining marshmallows over crust. Bake 6-8 minutes or until marshmallows are soft and puffed. Cool 5 minutes.
• Meanwhile, place peanut butter, corn syrup, and 1/4 cup butter in 3-quart saucepan. Cook over medium heat, stirring occasionally, 2-3 minutes or until smooth. Stir in peanuts and oats. Carefully spread peanut butter mixture over puffed marshmallows. Refrigerate 1 hour or until set. Cut into bars.

SALTY-SWEET PEANUT TREAT

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.

SALTED PEANUT CHEWS

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.

SALTY PEANUT CHEWS

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.

SALTED PEANUT CHEWS RECIPE

Steps:

• Preheat oven to 350 degrees and grease a 9x13 pan. Set aside.
• Mix cookie mix, oil, water and egg in a large bowl until combined and a soft dough forms. Press this mixture into the bottom of your greased pan.
• Bake this for 12 - 14 minutes or until set. Remove from oven and immediately sprinkle on marshmallows and put back in oven for 1 - 2 minutes or until the marshmallows puff up.
• In a large pot, add corn syrup, butter, vanilla and peanut butter chips and cook on low heat. Stir constantly until all combined and chips are melted.
• Remove this mixture from the heat and stir in the Rice Krispies and nuts. Spoon mixture evenly over the marshmallows, trying to cover them all.
• Let cool until set or refrigerate for 30 minutes before cutting into bars.

SALTY SWEET PEANUT CHEWS

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.

PEANUT CHEWIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
• Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
• Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
• To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.

SALTY PEANUT CHOCOLATE CHIP COOKIES

Steps:

• Using a microwave oven or in a small saucepan, melt butter. Allow it to cool for about 5 minutes. In a medium bowl, using an electric mixer or by hand, beat together the butter, brown sugar, and granulated sugar. Beat in vanilla, eggs, flour, baking powder and baking soda. Fold in chocolate morsels and peanuts.
• Refrigerate bowl of cookie dough for 20 minutes. Meanwhile, heat oven to 350 degrees. Line a large baking sheet (or two) with a nonstick liner or parchment paper.
• Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie). Place cookies on baking sheet 1 1/2 inches apart. Bake until golden brown around edges and cracked and chewy in middle, about 15 minutes. If using two sheets, switch position of sheets halfway through baking. Remove cookies from oven while they are still soft in center or they will lose their chewiness as they cool.
• Allow cookies to rest on baking sheets for about 3 minutes before transferring them to wire racks to cool. When completely cool, store in an airtight container.

SALTY-SWEET PEANUT BUTTER SANDIES

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.