Recipe
Dessert
Salted Peanut Chews
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 36
| Quantity | Ingredient | Add |
|---|---|---|
| Crust: | ||
| 1 ½ c. Hy-Vee flour | ||
| ⅔ c. packed Hy-Vee brown sugar | ||
| ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee baking soda | ||
| ½ c. Hy-Vee butter | ||
| 1 tsp. vanilla | ||
| 2 egg yolks | ||
| 3 c. Hy-Vee miniature marshmallows | ||
| Topping: | ||
| ⅔ c. light corn syrup | ||
| ¼ c. Hy-Vee butter | ||
| 1 (10 oz) bag Hy-Vee peanut butter chips | ||
| 3 c. Hy-Vee Frosted Wheat Puffs cereal | ||
| 1 c. Hy-Vee dry roasted peanuts |
Directions
- Preheat oven to 350 degrees.
- In a large bowl, combine all crust ingredients, except marshmallows, until crumb mixture forms.
- Press into an ungreased 9-by-13-inch baking pan. Bake 12 to 15 minutes or until light golden brown.
- Sprinkle with marshmallows; return to oven for 1 to 2 minutes or until marshmallows just begin to puff; cool.
- For topping, in a large saucepan, melt corn syrup, butter, vanilla and peanut butter chips, stirring constantly until mixture is smooth.
- Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows, spreading to cover evenly.
- Refrigerate about 1 hour or until firm.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 110mg
- Total Carbohydrates: 28g
- Protein: 3g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 2%
Recipe Source:
Hy-Vee Frosted Wheat Puffs cereal box.