Salted Peanut Bars
Salty, peanut buttery chewy bars with a brown sugar crust and an ooey gooey marshmallow center. These are easy to make and easy to transport to a picnic!
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Servings: 16 bars
Calories: 248kcal
Ingredients
Crust
- ¾ cup flour
- ⅓ cup brown sugar packed
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoon unsalted butter softened
- 1 teaspoon vanilla
- 1 egg yolk
Filling
- 2 cups mini marshmallows
Topping
- ⅓ cup corn syrup
- 2 tablespoon unsalted butter
- 1 teaspoon vanilla
- 1 cup peanut butter chips
- 1 cup salted peanuts
- 1 cup rice krispies
Instructions
Crust
- Preheat the oven to 350 degrees.
- Prepare a 9 x 9 inch baking pan by lining it with parchment paper leaving an overhang on two sides.
- Combine flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
- Add softened butter to the mixture and use your hands to mix in into the flour mixture.
- Add egg yolk and vanilla and mix until evenly combined. The mixture will be very crumbly.
- Press into a 9 x 9 pan using a cup to press it tightly into the pan.
- Bake for about 12-13 minutes until golden brown.
- Remove the crust from the oven and immediately add the marshmallows to the crust, distributing them evenly.
- Return to the oven for 2 minutes until the marshmallows start to puff up. Remove from the oven and set aside while you make the topping.
Topping
- In a medium saucepan, over medium heat, combine corn syrup, butter, peanut butter chips and vanilla. Stir until just melted.
- Add the peanuts and rice krispies and quickly stir together until combined.
- Using 2 spoons, dollop the peanut topping over the top of the marshmallows. Gently spread the topping to completely cover the marshmallows.
- Cool in the refrigerator for at least 45 minutes, covered. Once cool, cut into squares with a sharp knife.
Notes
- Store in the refrigerator/cooler until ready to serve.
- Can be frozen for up to 2 months in an airtight container.
Nutrition
Calories: 248kcal