Salted Peanut Chews

Easy Pillsbury® cookie dough makes a luscious crust that holds a nutty, chewy filling.

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Servings 36

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Bake-Off® Contest 29, 1980

Gertrude M. Schweitzerhof

Cupertino, California

ingredients 8
Prep Time 20 min
Total Time 1 hr 25 min

Ingredients

1: roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies

3: cups miniature marshmallows

2/3: cup corn syrup

1/4: cup butter or margarine

2: teaspoons vanilla

1: bag (10 oz) peanut butter chips

2: cups crisp rice cereal

2: cups salted peanuts

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Directions

1 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. Bake 15 to 20 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over crust.
2 Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
3 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.