Tuesday, July 19, 2011

Salted Peanut Chews

I have a bit of a problem with visiting the gas station. I bribe my children a few times a week with a highly over priced treat, and then conveniently help myself to a giant-sized diet coke fountain drink. I normally have enough baked treats waiting for me at home, that I don't usually choose a candy bar for myself. Plus, I tend to stay away from treats that list the nutritional information right on the package-thus causing the calories to actually count and ruining the experience. However, when I was pregnant with Carson and obligated to fulfill any and all cravings, I noticed The Salted Nut Roll candy bar. Sweet...Salty...Crunchy...Chewy. I attribute 10% of my not-insignificant pregnancy weight gain on these bars. So when one of my very favorite food bloggers browneyedbaker made these Salted Peanut Chews, I knew they were the nutritional-label-and-therefore-calorie-free version. 

Salted Peanut Chews
Makes 16 large bars. (If these are not the only treat being served, definately cut them smaller-they're pretty rich.)

For the Base:
1½ cups all-purpose flour
2/3 cup light brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
2 egg yolks
3 cups miniature marshmallows
For the Topping:
2/3 cup light corn syrup                            
¼ cup unsalted butter
2 teaspoons vanilla extract
1 bag (10 ounces) peanut butter chips (1-2/3 cups)
2 cups oats (browneyedbaker uses crisp rice cereal, but I didn't have any due to the incident pictured at right-just use whichever you have)  
2 cups salted peanuts
 Preheat the oven to 350 degrees F. In a large bowl, beat all the base ingredients except the marshmallows with an electric mixer on low speed until crumbly. Press the mixture firmly in the bottom of an ungreased 9×13-inch pan.
Bake for 12 to 15 minutes or until light golden brown. Immediately sprinkle marshmallows over the base. Base 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while preparing topping.
In a medium saucepan, mix all topping ingredients except oats and peanuts. Heat over low heat, stirring constantly, just until the chips are melted and mixture is smooth. Remove from heat. Stir in the oats and peanuts. Immediately spoon the warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. Cut into bars. Store in an airtight container at room temperature.
What I happened to find Carson doing while I was preparing this post. It's an issue.

1 comment:

  1. Just made these delicious little beauties and they were amazing!