Sunday, February 5, 2012

Sweet and Salty Chewy Peanut Butter Bars

 Unfortunaly, I have children with peanut allergies, so these will not be a recipe I will make often.  However, I loved them.  They would be perfect to take to a picnic.  They are really chewy, soft and I love the combination of the cashews, marshmallows and peanut butter.


  • 1 cup Flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup cold butter, cut into small pieces
  • 1 tablespoon vanilla extract, divided
  • 3 cups miniature marshmallows
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Creamy Peanut Butter, or 1 cup peanut butter-flavored chips
  • 1 (3 oz.) can chow mein noodles
  • 1 cup coarsely chopped cashews or peanuts


  • HEAT oven to 350ºF. Combine flour, sugar, baking powder and baking soda in medium bowl. Cut in butter and 1 teaspoon vanilla with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of ungreased 13 x 9-inch baking pan.
  • BAKE 15 minutes or until lightly browned. Top evenly with marshmallows; bake an additional 2 minutes or until marshmallows begin to puff. Remove from oven; cool.
  • COMBINE sweetened condensed milk and peanut butter in heavy saucepan over medium heat; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in chow mein noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows. Cool. Chill. Cut into bars.

1 comment:

Sara Thompson said...

Have you thought of making these with a non-peanut butter like sunbutter or almond butter?