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Salty Nutty Peanut Bars

  • Prep 30 min
  • Total 2 hr 10 min
  • Ingredients 11
  • Servings 60

Ingredients

Cookie Crust

1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
2
cups dry-roasted or honey-roasted peanuts

Topping

1
bag (10 oz) miniature marshmallows
1/2
cup butter or margarine
1/2
cup peanut butter
1
can (14 oz) sweetened condensed milk (not evaporated)
1
bag (10 oz) peanut butter chips (1 2/3 cups)
2
cups dry-roasted or honey-roasted peanuts
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
190
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
12g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Skip the cooking spray, and instead line the pan with quick-release foil for easy cleanup and removal of bars from the pan.

Serve bars in mini paper or metallic cups for a dessert buffet.

This recipe won Honorable Mention in the 2008 Bake Life Sweeter™ Cookie Mix Recipe Contest.

Directions

  • 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2 In large bowl, stir all cookie crust ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes.
  • 3 In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth.
  • 4 Immediately pour marshmallow mixture over cookie crust; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

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