Gertrude Schweitzerhof
Cupertino, California
Easy Pillsbury™ cookie dough makes a luscious crust that holds a nutty, chewy filling.
Salted Peanut Chews
- Prep Time 20 min
- Total 1 hr 25 min
- Ingredients 8
- Servings 36
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 3 cups miniature marshmallows
- 2/3 cup corn syrup
- 1/4 cup butter or margarine
- 2 teaspoons vanilla
- 1 bag (10 oz) peanut butter chips
- 2 cups crisp rice cereal
- 2 cups salted peanuts
Instructions
-
Step1Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 20 minutes or until light golden brown. Immediately sprinkle marshmallows evenly over crust.
-
Step2Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool while making topping.
-
Step3In 4-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over medium heat, stirring constantly, just until melted and smooth. Remove from heat. Stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate until firm, about 45 minutes. For bars, cut into 6 rows by 6 rows.
Nutrition
200
Calories
11g
Total Fat
4g
Protein
22g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Bar
- Calories
- 200
- Calories from Fat
- 100
- Total Fat
- 11g
- 16%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 1/2g
- Cholesterol
- 10mg
- 3%
- Sodium
- 100mg
- 4%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 13g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the
Pillsbury Kitchens
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