1 (18-ounce) roll refrigerated sugar cookie dough
3 cups miniature marshmallows
⅔ cup corn syrup
¼ cup (½ stick) butter or margarine
2 teaspoons vanilla
1 (10-ounce) package peanut butter chips
2 cups crisp rice cereal
2 cups salted peanuts
Preheat the oven to 350 degrees.
Break the cookie dough into pieces on an ungreased 13 × 9-inch baking pan. With floured fingers, press the dough evenly into the bottom of the pan to form a crust. Bake 15 to 20 minutes, or until light golden brown.
Remove the partially baked crust from the oven. Sprinkle the marshmallows evenly over top. Bake until the marshmallows just begin to puff. Remove from the oven and cool.
In a large saucepan heat the corn syrup, butter, vanilla, and peanut butter chips over medium heat, stirring constantly, until the mixture is smooth. Remove from the heat. Stir in the cereal and peanuts. Spoon the warm topping over the marshmallows, spreading evenly. Refrigerate about 45 minutes or until firm. Cut into 36 squares.
Makes 36 bars
Kim Mears, Queen Clumsy Coral
R.E.D. Real Elegant Ladies and Ruby Rascals,
Amherst, Ohio