April from My Vintage Nest shares her best chewy peanut butter bar recipe.
Every holiday season I bake a few batches of these yummy peanut butter bars for my family and friends. I love to gift food for the holidays, there’s something fabulous about using your hands in the kitchen to bake a dessert and sharing it with friends. Wrapping it up with yarn poms and adorable labels is just the icing on the cake.
You will need:
- 1/2 cup butter, softened
- 2/3 cup packed brown sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cups flour (I used gluten-free flour and the recipe baked exactly the same)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups miniature marshmallows
- 2/3 cup light corn syrup
- 1/4 cup butter
- 1 package (10 ounces) peanut butter chips
- 2 teaspoons vanilla extract
- 2 cups rice crispy cereal
- 2 cups salted peanuts
In a mixing bowl, cream butter and brown sugar. Add egg yolks and vanilla; mix well. Combine flour, baking powder, salt and baking soda in a separate bowl. Add dry ingrediants to to creamed mixture and mix well. Press into a greased 13×9 inch pan or lined with parchment paper. Bake at 350 degrees for 12-15 minutes.
Sprinkle marshmallows on top and return to the oven for around 2 minutes or until marshmallows puff up. Cool.
Meanwhile, combine corn syrup, butter, peanut butter chips and vanilla in a medium saucepan; cook and stir continuously over low heat until melted and smooth. My tip is to melt butter the butter with the corn syrup and slowly add the peanut butter chips. Remove from heat and stir in rice cereal and peanuts. Gently spread themixture on top of the marshmallow layer.
Refridgerate until set for about 20 minutes. Makes around 2 dozen bars.
These bars are great for holiday parties or gifts. I wrapped a few boxes up for the boys’ teachers as a “thank you” for all their hard work. You can find the labels I used here.
Enjoy the recipe and happy baking!