salted peanut chews

So far I’ve talked about fun I’ve had in the DR, the not-so-fun sickness I had in the DR, and the work I’ve done in the DR, but I haven’t talked about one very important thing about the DR: the FOOD!  The verdict: it’s been pretty good, but I’m ready to get back to the U.S. and eat “normal” again.  


For breakfast we either have some sort of hot cereal comparable to Cream of Wheat or cold cereal with usually warm (gag) powdered milk and hard boiled eggs, rolls, and jam.  For lunch and dinner there has been lots and lots of rice and beans, plantains in every shape and form, various, mystery meats random assortments of vegetables, cabbage salads, and plenty of fresh melon and pineapple.  Like I said, it’s not bad but there’s not a lot of variety.  


Oh and did you happen to catch what’s missing?  Dessert!  I guess it’s been good to tame down my raging sweet tooth, but I would do just about anything for one of these bars right now.  As a Salted Nut Roll candy bar lover, these bars were right up my alley.  They are chewy and salty, as the name suggests, and disappeared in minutes when I brought them to work a few weeks ago.  Definitely a winner!  


Salted Peanut Chews
from Brown Eyed Baker
makes 36 bars

For base:
1 1/2 cups all purpose flour
2/3 cup light brown sugar
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter, at room temperature
1 tsp vanilla extract
2 egg yolks
3 cups mini marshmallows

For topping:
2/3 cup light corn syrup
1/4 cup (1/2 stick) unsalted butter
2 tsp vanilla extract
1 (10 oz) bag peanut butter chips
2 cups crispy rice cereal
2 cups salted chopped peanuts

Directions:

Preheat oven to 350 degrees F.  In large bowl beat all base ingredients except marshmallows on low speed with electric mixer until crumbly.  Press into 9×13″ baking dish.  Bake 12-15 minutes, or until lightly browned.  Immediately after, top with marshmallows and bake 2 more minutes.  

To make topping, mix all ingredients except peanuts over medium heat in large saucepan stirring constantly until mixture is smooth.  When smooth, add in peanuts and cereal and mix until well combined.  Pour mixture over marshmallows and spread out evenly.  Refrigerate for at least 45 minutes.  Cut into squares and enjoy!   

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Comments

  1. says

    strange sequence of events…
    Dan W. was talking about this amazing cookie that has a peanut butter egg inside a couple weeks ago here at the residency. He mentioned it was from someone in a class below us or so… Then I made salted nut roll bars last night for Justin to take to work – they have made me famous there – and brought a few into the guys here on campus. Dan had your blog open and was looking at your blog and saw this post, and I pulled my treats out at the exact same time!! Mine look exactly the same, the only difference in the recipe is my base uses yellow cake mix. They are a hit! And delicious! I’m excited to follow your blog more.

  2. says

    Salty and Sweet sound perfect to me! I love your sweet potato and black bean enchiladas, I’ll def have to try those babies! ;)
    P.S.
    Please stop by my blog, Simply Healthy Family to enter to win a set of curtains {made from 100% recycled material} in honor of Earth Day.
    Happy Day!

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