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