Aunt Jilda Cookies

Photo by Stephanie Knewasser

From the kitchen of Jilda Putano

Crust

Mix until crumbly:

1 yellow cake mix

1/3 c soft margarine or butter

1 egg

Pat into a greased 13×9 pan.

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

Center

Top with:

3 c mini marshmallows

Arrange in a single layer.

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

Topping

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

Using 2 spoons, drop topping, one small spoonful at a time, to cover. It won’t 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.

NOTES

  • I don’t know what Aunt Jilda called these, but we’ve always called them Aunt Jilda Cookies. -Stephanie

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