- 1 1/2 c flour
- 2/3 c brown sugar
- 1/2 t baking powder
- 1 t vanilla
- 1/2 t salt
- 1/2 t baking soda
- stick of butter
- 2 egg yolks
- 3 cups miniature marshmallows
- 2/3 c light corn syrup
- 1/4 c butter
- 2 t vanilla
- 1 - 10 oz bag of peanut butter chips
- 2 cups of Rice Krispies
- 2 cups salted and roasted peanuts.
Preheat oven to 350 degrees. Mix the crust ingredients together and press into a foil lined 9x13 pan sprayed with non-stick cooking spray OR line with non-stick foil...that stuff ROCKS
Bake for 12-15 minutes.
Top with 3 cups miniature marshmallows and bake for 3 minutes more. Cool.
Place corn syrup, butter, vanilla and peanut butter chips in a saucepan over low heat stir until melted. Stir in Rice Krispies and peanuts.
Spread over the top of the marshmallows. Cool. Cut into squares.
Amount Per Serving: Calories: 5347 Total Fat: 235g Saturated Fat: 128g Trans Fat: 11g Unsaturated Fat: 91g Cholesterol: 737mg Sodium: 4451mg Carbohydrates: 743g Fiber: 20g Sugar: 496g Protein: 85g
To make this fun fall version, with candy corn, add 1/2 cup of candy corn to the peanut mixture before pouring over the top of the marshmallows.