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Cashew Peanut Butter Bars

By: EAGLE BRAND®  
"A shortbread cookie crust is topped with a chewy toasted marshmallow layer before being covered with a gooey layer of cashew and peanut candy."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 42 people have saved this

Prep Time:
25 Min
Cook Time:
27 Min
Ready In:
52 Min

Servings  (Help)

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Original Recipe Yield 3 dozen
 

Ingredients

  • 1 cup Pillsbury BEST® All Purpose Flour
  • 1/4 cup firmly packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup cold butter or margarine, cut into small pieces
  • 1 tablespoon vanilla extract, divided
  • 3 cups miniature marshmallows
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 cup coarsely chopped cashews or peanuts
  • 1 (3 ounce) can chow mein noodles

Directions

  1. Preheat oven to 350 degrees F. In medium bowl, combine flour, sugar, baking powder and baking soda. Cut in butter and 1 teaspoon vanilla until crumbly. Press firmly on bottom of ungreased 13x9-inch baking pan.
  2. Bake 15 minutes or until lightly browned. Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven; cool.
  3. In heavy saucepan, over medium heat, combine sweetened condensed milk and peanut butter; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in remaining ingredients and 2 teaspoons vanilla. Spread evenly over marshmallows. Chill. Cut into bars. Store loosely covered at room temperature.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 163 | Total Fat: 7.8g | Cholesterol: 11mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2005 by Dreaissweet 
These cookies are very rich and very yummy! My only suggestion would be to melt the... MORE

 
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