Salted Peanut Squares Recipe

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

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If your gift list is long, here’s a yummy solution. The recipe makes nearly 10 dozen chewy, nutty, sweet-and-salty bars.
MAKES:
117 servings
TOTAL TIME:
Prep: 20 min. + standing
MAKES:
117 servings
TOTAL TIME:
Prep: 20 min. + standing

Ingredients

  • 3-1/2 cups dry roasted peanuts, divided
  • 1 package (10 ounces) peanut butter chips
  • 2 tablespoons butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1 jar (7 ounces) marshmallow creme
  • 36 miniature Snickers candy bars, chopped

Directions

Sprinkle half of the peanuts into a greased 13-in. x 9-in. baking pan. In a large microwave-safe bowl, heat chips and butter at 50% power for 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in sweetened condensed milk; cook, uncovered, on high for 1 minute.
Stir in marshmallow creme and candy bars. Spread into prepared pan. Sprinkle with remaining peanuts. Cover with plastic wrap; press down lightly.
Refrigerate until set. Cut into 1-in. squares. Store in an airtight container. Yield: 9-3/4 dozen.
Originally published as Salted Peanut Squares in Country Woman Christmas Annual 2012, p58

Nutritional Facts

1 piece: 64 calories, 3g fat (1g saturated fat), 2mg cholesterol, 47mg sodium, 7g carbohydrate (5g sugars, 0 fiber), 2g protein.

  • 3-1/2 cups dry roasted peanuts, divided
  • 1 package (10 ounces) peanut butter chips
  • 2 tablespoons butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1 jar (7 ounces) marshmallow creme
  • 36 miniature Snickers candy bars, chopped
  1. Sprinkle half of the peanuts into a greased 13-in. x 9-in. baking pan. In a large microwave-safe bowl, heat chips and butter at 50% power for 1 minute; stir. Microwave in 20-second intervals until melted; stir until smooth. Stir in sweetened condensed milk; cook, uncovered, on high for 1 minute.
  2. Stir in marshmallow creme and candy bars. Spread into prepared pan. Sprinkle with remaining peanuts. Cover with plastic wrap; press down lightly.
  3. Refrigerate until set. Cut into 1-in. squares. Store in an airtight container. Yield: 9-3/4 dozen.
Originally published as Salted Peanut Squares in Country Woman Christmas Annual 2012, p58

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