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Salted Peanut Chews Recipe
Salted Peanut Chews Recipe photo by Taste of Home

Salted Peanut Chews Recipe

Publisher Photo
I took these great treats to an evening reunion. They disappeared fast, and soon people were asking for the recipe. —Irene Yoder, Millersburg, Ohio
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 24 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 3/4 cup butter, softened, divided
  • 3 cups miniature marshmallows
  • 2 cups peanut butter chips
  • 2/3 cup corn syrup
  • 2 teaspoons vanilla extract
  • 2 cups crisp rice cereal
  • 2 cups salted peanuts

Nutritional Facts

1 serving (1 each) equals 290 calories, 16 g fat (6 g saturated fat), 15 mg cholesterol, 182 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the flour, brown sugar and 1/2 cup butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 12-15 minutes or until lightly browned.
  2. Sprinkle with marshmallows and return to the oven for 3-5 minutes or until marshmallows begin to melt; set aside.
  3. In a large saucepan, cook and stir the peanut butter chips, corn syrup, vanilla and remaining butter until smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool on a wire rack before cutting into bars. Yield: 2 dozen.
Originally published as Salted Peanut Chews in Taste of Home August/September 1993, p64

Nutritional Facts

1 serving (1 each) equals 290 calories, 16 g fat (6 g saturated fat), 15 mg cholesterol, 182 mg sodium, 33 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Salted Peanut Chews

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 5, 2014

My crust turned out just about perfect. Per the other reviews, I used all of the butter in the crust. Something I figured out when making a crust where you cut in softened butter......cut it in with a fork until the butter is somewhat flattened and spread out, then dig in with your bare hands. My crusts turn out perfect! To kiani girl, don't melt the marshmallows hardly at all. Just until they look a little softer. My PB mixture spread out really nice! Family and friends couldn't get enough of these!!

MY REVIEW
Reviewed Apr. 1, 2014

Awesome....Easy and Tasty!

I decided I can butterscotch or chocolate chips too.

I've made 5 batches already. Family and friends love them.

MY REVIEW
Reviewed Mar. 30, 2014

I made these and added the 1/4 c extra butter as recommended by rjbyc@hotmail.com; but the crust is a big disappointment. I was ready to toss the recipe but decided to check the website for advice before doing that. I appreciate the review by GeeRea and will try that before giving up on it. Also, how do you get the peanut, krispies, chips etc. to smoothly spread on the marshmallows? Mine was so difficult that I have marshmallow sticking out all over and clumps of the mixture. Did I cook it too long and it is too thick? Advice would be appreciated. Taste is good but I'll have to take it to the office where people eat whatever is there regardless of how it looks!

MY REVIEW
Reviewed Mar. 18, 2014 Edited Mar. 21, 2014

I wanted to try these as they looked so good. I had a can of mixed whole salted nuts left from Christmas but I didn't have any peanut butter chips. Instead I substituted chocolate chips. I took other reviewers suggestions and increased the butter in the bottom crust to 3/4 cup. They turned out fabulous and certainly didn't last long. Will definitely keep this recipe for future reference!

MY REVIEW
Reviewed Mar. 17, 2014

Anyone try this with replacing honey for the corn syrup?

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