A moist cakey vanilla base is coated with a layer of melted marshmallow, then topped off with a chewy butterscotch peanut layer to make an irresistible treat. I was looking for a bar cookie recipe that didn’t have chocolate. This certainly fit the bill. I had trouble spreading the batter for the crust as it was very thick but otherwise the cookie bars were very quick and easy to make. Everyone loved them and I will definately be making these again.
Delicious Peanut Mallow Bars
- 1 (18.25 ounce) package yellow cake mix
- 2 tablespoons water
- ⅓ cup butter or margarine, softened
- 1 egg
- 4 cups miniature marshmallows
- 2 cups peanut butter chips
- ⅔ cup light corn syrup
- ¼ cup butter or margarine
- 2 teaspoons vanilla extract
- 2 cups crisp rice cereal
- 2 cups salted peanuts
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a large bowl, mix together the cake mix, water, butter, and egg until well blended. Spread into the bottom of the prepared pan.
Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove from the oven, and sprinkle the marshmallows over the top. Return to the oven for about 2 minutes, just to melt the marshmallows together. Remove from the oven, and place pan on a wire rack to cool.
In a saucepan, combine the peanut butter chips, corn syrup, and butter. Stir over medium-low heat until melted and well blended. Remove from the heat, and stir in the vanilla, rice cereal and peanuts. Spread in an even layer over the marshmallows. Allow the bars to cool completely before cutting into squares.