Salted Peanut Marshmallow Bars

Prep 20 min
Total 2 hr 45 min
Servings 16

Peanut butter lovers, this one’s for you! Peanut butter cookie dough forms the base for these bars, stacked with marshmallows, peanuts and caramel. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Make with

Gold Medal Flour

Ingredients

pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

tablespoons Gold Medal™ all-purpose flour

1/3

cup butter, softened

egg

caramels, unwrapped (From 11-oz bag)

tablespoons heavy whipping cream

cup cocktail peanuts

1/2

cup marshmallow creme

Steps

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1

Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
2

In large bowl, mix cookie mix, flour, softened butter and egg until soft dough forms. Press two-thirds of dough in bottom of pan; bake 10 minutes. Remove from oven.
3

Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 1/2 minutes, stirring after 1 minute, until caramels are melted. Stir until smooth.
4

Sprinkle partially baked cookie base with peanuts. Drizzle caramel mixture over peanuts. Drop teaspoonfuls of marshmallow creme randomly over caramel. Crumble remaining cookie dough over marshmallow creme.
5

Bake 18 to 22 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 4 rows by 4 rows.

Expert Tips

The secret for cutting bars easily is to line the pan with heavy-duty or non-stick foil. When it is time to cut the bars, just lift the baked bars with the foil out of the pan, and cut. This also makes cleanup extra easy.
If you are a chocolate lover, try using 1/2 cup chocolate chips in place of 1/2 cup of the peanuts.

Nutrition Information

Nutrition Facts

Serving Size: 1 Bar

Calories: 300
Calories from Fat: 130

% Daily Value

Total Fat: 14g; 22%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 25mg; 8%
Sodium: 240mg; 10%
Potassium: 125mg; 4%
Total Carbohydrate: 37g; 12%
Dietary Fiber 1g 6% Sugars 24g
Protein: 6g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;