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Aunt Jilda's Peanut Bars



From the kitchen of Jilda Putano



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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.



Mix until crumbly:

1 yellow cake mix

1/3 c soft margarine or butter

1 egg

Pat into a greased 13x9 pan.

Bake @ 350, 12-18 min OR until golden.


Top with:

3 c mini marshmallows

Arrange in a single layer.

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


In a large saucepan over low heat:

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

Drop by spoonful to cover.

This is difficult to spread.

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!

Cut before freezing.





Comments



We love these. Since they freeze so well, they are ideal for make ahead Christmas baking. -Stephanie







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com