Salted Peanut Bars Recipe

Name: Salted Peanut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (17-1/2 ounces) peanut butter cookie mix; 3 tablespoons canola oil; 1 tablespoon water; 1 large egg; 1 package (10 ounces) peanut butter chips; 2/3 cup corn syrup; 1/4 cup butter, cubed; 2 cups Rice Krispies; 2 cups salted peanuts; 2 teaspoons vanilla extract; 3 cups miniature marshmallows

Servings: persons

1 package (17-1/2 ounces) peanut butter cookie mix
3 tablespoons canola oil
1 tablespoon water
1 large egg
1 package (10 ounces) peanut butter chips
2/3 cup corn syrup
1/4 cup butter, cubed
2 cups Rice Krispies
2 cups salted peanuts
2 teaspoons vanilla extract
3 cups miniature marshmallows

1
In a large bowl, combine the cookie mix, oil, water and egg. Press onto the bottom of a greased 13-in. x 9-in. pan.
2
Bake at 350u00b0 for 12-15 minutes or until set. Meanwhile, in a large saucepan, combine the chips, corn syrup and butter. Cook and stir over medium-low heat until smooth. Remove from the heat. Stir in the Rice Krispies, peanuts and vanilla.
3
Sprinkle marshmallows over crust. Bake 1-2 minutes longer or until marshmallows begin to puff. Spread cereal mixture over top. Cool completely on a wire rack. Refrigerate until firm. Cut into bars.

1611

kcal

Calories

112

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package (17-1/2 ounces) peanut butter cookie mix, 3 tablespoons canola oil, 1 tablespoon water, 1 large egg, and more.

Yes, Salted Peanut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salted Peanut Bars

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