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