"Yummies"!

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"Yummies"!

Recipe Information
Description: These peanutty bars are buttery, sweet sticky and salty crunchy.. and mouth watering chewy crisp! Source: S. Chokel Serves/Makes:12 or more Ingredients 1-1/2 cups (350 ml) all purpose flour 2/3 cup (150 ml) firmly packed brown sugar 1/2 tsp (2 ml) baking powder 1/2 tsp (2 ml) salt 1/4 tsp (1 ml) baking soda 3/4 cup (175 ml) butter, softened (divided use) 1 tsp (5 ml) vanilla 2 egg yolks 3 cups (700 ml) miniature marshmallows 2/3 cup (150 ml) corn syrup 2 tsp (10 ml) vanilla 1 12 oz (336 grm). to 16 oz (448 grm). package of Reece's peanut butter chips 1 16 oz (448 grm). can salted, dry roasted peanuts Preparation Preheat your oven to 350 degrees (175 C.). In a large mixing bowl, combine and gently blend until it is mixed the flour, brown sugar, baking powder, salt, baking soda, and 1/2 cup (125 ml) of the softened butter, 1 tsp (5 ml) vanilla, and egg yolks until crumbly. Press this mixture firmly into the bottom of ungreased 9X13X2-inch baking pan, (basic cake pan). Place them into the center of the oven and bake for only 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to the oven and bake for another 1 or 2 minutes, or until the marshmallows are just beginning to puff-up. Take it from the oven and let it cool while you prepare the topping. In a heavy bottomed large saucepan, combine the corn syrup, and the last 1/4 cup (60 ml) of the butter, the vanilla and the peanut butter chips. Then, over low heat, melt everything until the Reece's peanut butter chips are just melted, not cooking, and the mixture is smooth, stirring constantly. Immediately remove from the heat and stir in the peanuts. Then, immediately spoon this warm topping evenly over the now cooled marshmallows. (You may have to dip your fingers in cool water to prevent the mixture from sticking). Cover the top as evenly as you can. Place the pan in the refrigerator until completely chilled and firm, at least 2-3 hours. To serve, cut them into desired sizes by dipping the knife into hot water occasionally to keep your slices clean and neat. Comments After having just one bite.. it is easy to understand why they are called, "Yummies"! We get 12-18 sqaures or bars to a recipe, you can make them smaller and get up to 24 of them.. but WHY? They are so good! Make 'em BIG!

Recipe Information

Description:: These peanutty bars are buttery, sweet sticky and salty crunchy.. and mouth watering chewy crisp!

Source:: S. Chokel

Serves/Makes:12 or more

Ingredients

1-1/2 cups (350 ml) all purpose flour
2/3 cup (150 ml) firmly packed brown sugar
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) baking soda
3/4 cup (175 ml) butter, softened (divided use)
1 tsp (5 ml) vanilla
2 egg yolks
3 cups (700 ml) miniature marshmallows
2/3 cup (150 ml) corn syrup
2 tsp (10 ml) vanilla
1 12 oz (336 grm). to 16 oz (448 grm). package of Reece's peanut butter chips
1 16 oz (448 grm). can salted, dry roasted peanuts

Preparation

Preheat your oven to 350 degrees (175 C.).
In a large mixing bowl, combine and gently blend until it is mixed the flour, brown sugar, baking powder, salt, baking soda, and 1/2 cup (125 ml) of the softened butter, 1 tsp (5 ml) vanilla, and egg yolks until crumbly.
Press this mixture firmly into the bottom of ungreased 9X13X2-inch baking pan, (basic cake pan).
Place them into the center of the oven and bake for only 12 to 15 minutes or until lightly browned.
Remove from oven and immediately sprinkle with marshmallows.
Return to the oven and bake for another 1 or 2 minutes, or until the marshmallows are just beginning to puff-up.
Take it from the oven and let it cool while you prepare the topping.
In a heavy bottomed large saucepan, combine the corn syrup, and the last 1/4 cup (60 ml) of the butter, the vanilla and the peanut butter chips.
Then, over low heat, melt everything until the Reece's peanut butter chips are just melted, not cooking, and the mixture is smooth, stirring constantly.
Immediately remove from the heat and stir in the peanuts.
Then, immediately spoon this warm topping evenly over the now cooled marshmallows. (You may have to dip your fingers in cool water to prevent the mixture from sticking). Cover the top as evenly as you can.
Place the pan in the refrigerator until completely chilled and firm, at least 2-3 hours.
To serve, cut them into desired sizes by dipping the knife into hot water occasionally to keep your slices clean and neat.

Comments

After having just one bite.. it is easy to understand why they are called, "Yummies"! We get 12-18 sqaures or bars to a recipe, you can make them smaller and get up to 24 of them.. but WHY? They are so good! Make 'em BIG!