| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 3 | tablespoons vegetable oil |
| 1 | tablespoon water |
| 1 | egg |
| 3 | cups miniature marshmallows |
| 2/3 | cup light corn syrup |
| 1/4 | cup butter or margarine |
| 2 | teaspoons vanilla |
| 1 | bag (10 oz) peanut butter chips |
| 2 | cups crisp rice cereal |
| 2 | cups salted peanuts |
| 1. | Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. |
| 2. | In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in pan using floured fingers. |
| 3. | Bake 12 to 15 minutes or until set. Immediately sprinkle marshmallows over crust; bake 1 to 2 minutes longer or until marshmallows begin to puff. |
| 4. | In 4-quart saucepan, cook corn syrup, butter, vanilla and chips over low heat, stirring constantly, until chips are melted. Remove from heat; stir in cereal and nuts. Immediately spoon cereal mixture evenly over marshmallows. Refrigerate 30 minutes or until firm. For bars, cut into 9 rows by 4 rows. |
| Increase first bake time to 15 to 18 minutes. |
|
| Skip the cooking spray and line pan with foil for quick cleanup and easy bar removal. |
|
| For a different flavor, try milk chocolate or semisweet chocolate chips for the peanut butter chips. |
Nutrition Information:
220 ( 100); 11g ( 2 1/2g, 0g); 10mg; 160mg; 25g ( 1g, 15g); 5g 0%; 0%; 0%; 2% 1/2 ; 1 ; 0 ; 1/2 ; 1 1/2 1 1/2