Mix until crumbly:
1 yellow cake mix
1/3 c soft margarine or butter
1 egg

Spread in a greased 13x9 Pyrex pan.  Pat in.
Bake @ 350, 12-18 min OR until golden.

Top with:
3 c mini marshmallows
Pat into a single layer.

Put inoven @ 350, 3-5 min OR
until they PUFF, don't brown them.

In a large saucpan:
2/3 c corn syrup
1/4 c margarine or butter
2 tsp vanilla
12 oz pckg peanut butter chips

Stir constantly until melted.
Remove from heat & add:
2 c Rice Krispies
1 1/2 c salted cocktail peanuts

SPOON on top & carefully spread to cover.
This doesn't spread easily.  Chill.   Cut into bars.
If too hard to cut, let set on counter to soften.
For long term storage OR if they soften:
refrigerate, otherwise, store covered at room temperature.
Serve in cupcake papers.

FREEZE GREAT! So you can make them in advance for
Christmas cookie trays.  Cut before freezing.
Jilda's Peanut Cookies
"There's never enough time to do all
the nothing you want."
From the kitchen of Jilda Putano.  A cake mix makes for a
quick crust, topped with mini marshmallows that are baked
until they poof, with a nutty crispy topping.  A unique
cookie bar that freezes well.  
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