Ingredients
¼cuppeanut butter
⅓cupunsalted butter,softened
⅓cupwhite sugar
¼cupbrown sugar,packed
1large egg
1tspvanilla extract
1cupflour
1tspbaking powder
¼tspsalt
⅔cuplight corn syrup
¼cupunsalted butter
2tspvanilla extract
10ozpeanut butter chips,(1 bag)
2cupsrice krispies cereal
2cupssalted peanuts
10ozminiature marshmallows
Preparation
Preheat the oven to 350 degrees F, then spray a 9×13-inch baking dish with baking spray.
In stand mixer, mix together peanut butter, butter and sugar on medium speed for 2 to 3 minutes until fluffy.
Add in the brown sugar, eggs and vanilla until creamy.
Lower the speed to low, then add in the flour, baking powder, and salt until just combined.
Spread the crust into the baking dish, then bake for 18 to 20 minutes until the center is set and cooked through.
Top with marshmallows, then put back into the oven for 2 minutes until the marshmallows start inflating to double their size.
In a medium saucepan, add the light corn syrup, unsalted butter, vanilla extract, and peanut butter chips on medium heat, then stir until smooth and melted.
Add in the rice cereal and peanuts, then mix until well coated.
Spoon the mixture over the marshmallows gently and evenly over the pan.
Refrigerate for 1 hour until firm, then cut into bars.
Serve, and enjoy!
