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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 3 | tablespoons vegetable oil |
| 1 | tablespoon water |
| 1 | egg |
| 2 | cups dry-roasted or honey-roasted peanuts |
|
| 1 | bag (10 oz) miniature marshmallows |
| 1/2 | cup butter or margarine |
| 1/2 | cup peanut butter |
| 1 | can (14 oz) sweetened condensed milk (not evaporated) |
| 1 | bag (10 oz) peanut butter chips (1 2/3 cups) |
| 2 | cups dry-roasted or honey-roasted peanuts |
| 1. | Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all cookie base ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes. |
| 2. | In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth. |
| 3. | Immediately pour marshmallow mixture over cookie base; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator. |
| No change. |
|
| Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan. |
|
| Serve bars in mini paper or metallic cups for a dessert buffet. |
Nutrition Information:
190 ( 100); 11g ( 3g, 0g); 10mg; 150mg; 19g ( 1g, 12g); 4g 0%; 0%; 2%; 2% 1 ; 1/2 ; 0 ; 2 1