Salted Peanut Chews

Crust - Bottom Layer

• 1/2 cup butter, softened (113g)
• 1 1/2 cups flour (200g)
• 2/3 cup brown sugar, packed (100g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs yolks

Middle Layer

• 3 cups miniature marshmallows (160g)

Topping - Top Layer

• 2/3 cup corn syrup (215g)
• 1/4 cup butter
• 2 teaspoons vanilla
• 10-ounce bag of peanut butter chips
• 2 cups rice cereal (60g)
• 2 cups salted peanuts (290g)

Makes 20 large bars or 36 smaller bars

1. Preheat the oven to 350°F.  Line 9 x 13-inch baking pan with parchment paper, if available. Otherwise use an ungreased pan.
2. Add all crust ingredients into a mixing bowl.
3. Mix at low speed until the butter is incorporated and the mixture is crumbly.
4. Pour crumble into the baking pan. Spread crumbs evenly and then press firmly into the bottom of the pan.  
5. Bake crust for 13 to 15 minutes until golden brown.
6. While the crust is baking, measure out the mini marshmallows.
7. Remove the crust from the oven and immediately top with the marshmallows. Distribute marshmallows evenly over the crust.
8. Place the pan back into the oven for 2-5 minutes until the marshmallows begin to puff up.
9. Remove the pan from the oven. Let the marshmallow layer cool for 20 minutes.  
10. To prepare the topping, measure peanuts and rice cereal into a large bowl. Set aside.
11. In a large saucepan, add corn syrup, butter, vanilla, and peanut butter chips. Heat on the stovetop until the chips and butter are melted and the mixture is smooth. Stir constantly while heating.
12. Remove the saucepan from the heat and stir in rice cereal and peanuts. Work quickly so the topping mixture remains warm and spreadable.
13. Spoon topping over the marshmallows and spread to cover.
14. Allow the bars to cool at room temperature for 10 minutes then refrigerate for an additional 30 minutes.
15. Cut into bars. Store bars in an airtight container.