So, I'm slow getting going with this today. This week was our women's ministry salad luncheon at our church. It is an annual fundraiser that benefits a number of ministry and missions that our ministry organization supports. One of my favorite parts of donating food for something like our salad luncheon is that I can make some old standbys that are easy and I always try at least one new recipe. (We also serve hotdish (translation--casseroles for those of you that live some place other than Minnesota), bars/cookies and sweetbreads.) I especially love when a new recipe goes over well!
Anyway, the new one that I made this year was for Salted Peanut Chews. Think salted nut rolls. Must've been a hit because the moment I stepped into our fellowship hall, I was nearly tackled by one of our ladies asking for the recipe and where I had gotten it. I told her, of course, it came out of a church cookbook--where all the best recipes come from!
I thought I would share with you as well. It's very easy--I promise!
Salted Peanut Chews
1 1/2 c. flour
2/3 c. firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. soda
1/2 c. butter, softened
1 tsp. vanilla
2 egg yolks
3 c. mini marshmallows
2/3 c. corn syrup
2 tsp. vanilla
2 c. peanut butter chips
2 c. Rice Krispies
2 c. salted peanuts
Heat oven to 350. Lightly spoon flour into measuring cup. In a large bowl, combine all crust ingredients except marshmallows until crumb mixture forms. Press in bottom of ungreased 9 x 13 cake pan.
Bake 12-15 minutes or until light golden brown. Immediately sprinkle with marshmallows. Return to over for 1-2 minutes or until marshmallows just begin to puff. Cool.
In a large saucepan, heat corn syrup, butter, vanilla and PB chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill; cut into bars.
**I heated the PB chips and corn syrup mixture in the microwave.
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