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Salty Nutty Peanut Bars

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By Betty Crocker Kitchens
Updated Nov 14, 2008
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Honorable Mention - Contest Recipe 2008! Sweet and salty flavors partner in a delicious candylike bar cookie.

Salty Nutty Peanut Bars

  • Prep Time 30 min
  • Total 2 hr 10 min
  • Servings 60
  • Ingredients 11
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Ingredients

Cookie Base

Topping

  • 1 bag (10 oz) miniature marshmallows
  • 1/2 cup butter or margarine
  • 1/2 cup peanut butter
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 bag (10 oz) peanut butter chips (1 2/3 cups)
  • 2 cups dry-roasted or honey-roasted peanuts

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all cookie base ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes.
  • Step 
    2
    In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth.
  • Step 
    3
    Immediately pour marshmallow mixture over cookie base; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

Nutrition

190 Calories
11g Total Fat
4g Protein
19g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
190
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
150mg
6%
Potassium
125mg
4%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
4%
Sugars
12g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
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
*Percent Daily Values are based on a 2,000 calorie diet.

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