Sweet Salty Peanut Chews Recipes

SALTED PEANUT CHEWS

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 20 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over crust.
• Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
• In 4-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.

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.

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 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.

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 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.

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.

SWEET & SALTY PEANUT BUTTER BITES

Steps:

• Freeze chocolate chips and peanut butter cups until partially frozen, about 15 minutes. Meanwhile, in a 6-qt. stockpot, combine peanut butter, sugar, corn syrup and salt. Cook and stir over low heat until blended. , Remove from heat; stir in Rice Krispies and pretzels until coated. Let stand 5 minutes; gently fold in chocolate chips and peanut butter cups until just combined. Drop by tablespoonfuls onto waxed paper; let stand until set.

SALTED PEANUT CHEWS

Steps:

• Heat oven to 350°F.
• In a large bowl, combine all base ingredients except marshmallows at low speed until crumbly.
• Press in bottom of ungreased 13x9 inch pan.
• Bake at 350°F for 12-18 minutes or until light golden brown.
• Remove from oven and immediately sprinkle with marshmallows.
• Return to oven for 1-2 minutes or until marshmallows just begin to puff.
• Cool while preparing topping.
• In large saucepan, heat corn syrup, margarine, vanilla and chips just until chips are melted and mixture is smooth, stirring constantly.
• Remove from heat; stir in cereal and nuts.
• Immediately spoon warm topping over marshmallows.
• Spread to cover.
• Chill; cut into bars.
• Store covered.

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.