I love giving new life to old recipes and this one deserves it! Sweet and salty bars with a gooey marshmallow center and crunchy texture from the peanuts. These bars are great to make for a crowd and share at parties or BBQs. They also make wonderful snacks and we like to take them on hikes or out on the lake. I hope you make these because they are fantastic!
Original recipe from Gertrude Schweitzerhof who brought it to the 1980 Pillsbury Bake-Off. I prefer the recipe version on my blog over the current Pillsbury version.
These layered peanut and marshmallow candy bars are a family favorite. A vintage recipe for all peanut or peanut butter lovers.
Crust - Bottom Layer
Middle Layer
Topping - Top Layer
Makes 20 large bars or 36 smaller bars
This website contains affiliate links to Amazon. This means that I may make a small commission if you purchase a product using these links. This is no way affects my opinion of these products. Links are provided to share products I have used when making this recipe.
Below you will find tips and tricks to help achieve the best results possible!
Butter – make sure the butter for the crust is softened. This will allow for the crust ingredients to mix easily and produce a fine crumb texture.
Peanuts – used salted cocktail peanuts for this recipe. The salt balances out the sweetness of the marshmallow.
Marshmallows – mini marshmallows work best as they can be spread easily over the hot crust and ensure marshmallows get to the edges and the corners.
Stand mixer or hand mixer
9 x 13-inch pan lined with parchment paper
Silicon spatula (optional) but helps when spreading out the topping layer in the last step of the recipe.
Line your baking tray with parchment paper for easier removal from the pan.
Press crust into the baking pan by using the bottom of a measuring cup or the back of a spoon. This will help to get an even crust and press crust into the corners of the pan.
Let the marshmallow layer cool before adding the topping. If the topping is added too soon, the warm marshmallows will displace to the sides of the pans and you won’t get the distinct layers of the candy bar.
Have the peanuts and rice cereal measured and ready to use before you start heating the topping ingredients.
I like the look and taste of a little additional coarse salt sprinkled on top of the bars before serving.
These bars freeze well and defrost quickly. I like to wrap them individually in plastic wrap and then store them in a freezer bag. That way you can take out a few bars at a time and add them to your lunch box or backpack. Freezing the bars also allows you to make them ahead of time and share them with friends or family later.
Any salted nut can be used in this recipe, although I love the classic peanut version. You can also try a mixture of nuts, such as peanuts and cashews.
You can substitute the peanut butter chips with butterscotch chips if preferred.
Substitute vanilla extract for vanilla bean paste in the crust to add extra flavor.
Review
Did you love this? Let me know!