Hey, friends! I’m glad to be back. I’ve had a cold for the past week and it’s still going strong, but I’ve decided I’m not going to let it get me down. I’m going to pretend I’m not sick and maybe I can trick my body into believing it and then I’ll get better. It’s all about mind over matter.
Anyway, onto happier subjects. Let’s talk about chocolate. No, let’s talk about peanut butter cookies. Or how about marshmallows? Maybe rice krispie treats? How about all four? Because these Gooey Chocolate Peanut Bars have it all. They’re like the funny, sweet, cute, and fit guy or gal. They’re the whole package. They’re a gooey, chewy cross between an Oh Henry bar, a Payday bar, and a rice krispie treat. No, you’re not dreaming. These are FO REALS.
Start with a delicious peanut butter cookie crust. Then top it with gooey mini marshmallows. Then pile on the dreamy, fudgy, crunchy chocolate chip + rice krispy + peanut mixture and you got yourself a dessert guaranteed to disappear in minutes. I used milk chocolate chips because that’s just how I roll, but go ahead and sprinkle semi-sweet on top if that’s more your game. Either way, you’re gonna wanna make these. Again and again. And again after that.
- 1 pkg peanut butter cookie mix
- 3 Tbsp canola oil
- 1 Tbsp water
- 1 egg
- 3 cups mini marshmallows
- ⅔ cup light corn syrup
- ¼ cup butter
- 2 tsp vanilla
- 1 (10 oz.) bag milk chocolate chips
- 2 cups crisp rice cereal
- 2 cups salted peanuts
- Heat oven to 350 degrees. Grease bottom of a 9x13-inch pan.
- In a large bowl, stir together the cookie mix, oil, water, and egg until a soft dough forms.
- Using floured fingers, press mixture into greased pan.
- Bake 12 to 15 minutes until cookie base is set and no longer jiggles when shaked.
- Sprinkle marshmallows over crust and bake another 1 to 2 minutes until marshmallows begin to puff.
- In a 4-quart saucepan, cook corn syrup, butter, vanilla, and chocolate chips over low heat, stirring constantly, until chips are melted.
- Remove from heat and stir in cereal and nuts. Spoon cereal mixture over marshmallows.
- Refrigerate at least 30 minutes, until firm.
