Salted Peanut Chews

I know we have a lot of desserts on this blog but I can't not put the recipe for this deliciousness on here for that reason! I recently made this one for Brandon & I and shared some with my Bible study girls too and it seemed to be a hit with everyone! My mom used to make this quite a bit when I was growing up; the recipe actually came off of a box of a cake mix.

Salted Peanut Chews

BASE
1 (18.25 oz) pkg Pillsbury Moist Supreme Yellow Cake Mix
1/3 cup margarine or butter, softened
1 egg
3 cups mini marshmallows

TOPPING
2/3 cup corn syrup
1/4 cup margarine or butter (works best if softened)
2 tsp vanilla
1 pkg peanut butter chips (I only had a partial bag due to dropping the open bag on the floor that morning so I used about 2/3 peanut butter chips and 1/3 butterscotch chips...really good either way)
2 cups crisp rice cereal
2 cups salted peanuts (I accidentally bought unsalted!)

1. Heat oven to 350. In large bowl, combine cake mix, 1/3 cup butter and egg; beat at low speed until crumbly. Press in bottom of un-greased 9x13 pan.

2. Bake at 350 for 12-18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1-2 minutes or until marshmallows just begin to puff. Cool while preparing topping.

3. In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm (I personally don't like this when it's been refrigerated because it gets so hard so I like to keep it at room temperature.) Cut into bars. Store in covered containers.

yield: 48 bars