Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
2
cups dry-roasted or honey-roasted peanuts
1
bag (10 oz) miniature marshmallows
1/2
cup butter or margarine
1/2
cup peanut butter
1
can (14 oz) sweetened condensed milk (not evaporated)
1
bag (10 oz) peanut butter chips (1 2/3 cups)
2
cups dry-roasted or honey-roasted peanuts
Preparation
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all cookie base ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes.
In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth.
Immediately pour marshmallow mixture over cookie base; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.
