katpo
12-10-2008, 12:05 PM
CRUST
3/4 cup butter
1 package mini marshmallows
2 cups crushed pretzels
TOPPING
3/4 cup creamy peanut butter
2/3 cup light corn syrup
1/4 cup butter
3 cups dry roasted peanuts
1 cup uncooked quick cooking oats
Heat oven to 350ºF. Grease 13x9" baking pan.
Combine 3/4 cup butter and 3 cups marshmallows in a large saucepan; cook over low heat stirring constantly, just until melted. Remove from heat, stir in crushed pretzels.
Press mixture into prepared pan. Sprinkle remaining marshmallows over crust. Bake for 6-8 minutes or until marshmallows are soft and puffed. Cool 5 minutes.
Meanwhile, place peanut butter, corn syrup and 1/4 cup butter into saucepan. Cook over medium heat, stirring occasionally, until smooth (2-3 minutes). Stir in peanuts and oats. Carefully spread peanut butter mixture over puffed marshmallows. Refrigerate until set, about 1 hour. Cut into bars.
3/4 cup butter
1 package mini marshmallows
2 cups crushed pretzels
TOPPING
3/4 cup creamy peanut butter
2/3 cup light corn syrup
1/4 cup butter
3 cups dry roasted peanuts
1 cup uncooked quick cooking oats
Heat oven to 350ºF. Grease 13x9" baking pan.
Combine 3/4 cup butter and 3 cups marshmallows in a large saucepan; cook over low heat stirring constantly, just until melted. Remove from heat, stir in crushed pretzels.
Press mixture into prepared pan. Sprinkle remaining marshmallows over crust. Bake for 6-8 minutes or until marshmallows are soft and puffed. Cool 5 minutes.
Meanwhile, place peanut butter, corn syrup and 1/4 cup butter into saucepan. Cook over medium heat, stirring occasionally, until smooth (2-3 minutes). Stir in peanuts and oats. Carefully spread peanut butter mixture over puffed marshmallows. Refrigerate until set, about 1 hour. Cut into bars.