Saturday, August 22, 2015


3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter, softened
1/4 cup crunchy peanut butter

Preheat oven to 350 degrees.
Line an 8-inch square baking pan with nonstick aluminum foil (or spray regular foil with nonstick cooking spray).

Using an electric mixer on medium speed, beat all ingredients together 1 to 2 minutes until fine crumbs form. Press onto the bottom of the prepared pan and bake at 350 degrees 12 to 15 minutes or until golden brown. Remove from oven and cool completely on a wire rack.

1 bag (14-oz) wrapped caramels
2 tbsp water
1 cup + 2 tbsp powdered sugar, divided
1 cup marshmallow creme
2 cups salted roasted peanuts (not dry roasted), divided
1/4 cup candy corn

Unwrap caramels and heat with the water in the top of a double boiler over simmering water 8 to 10 minutes or until melted. (Water should not touch bottom of upper pan.). Stir occasionally during melting. Remove from the heat and keep warm.

Meanwhile, beat 1 cup of the powdered sugar and marshmallow creme at low speed of electric mixer until combined.

Sprinkle the 2 tablespoons powdered sugar over a flexible cutting board or a sheet of parchment paper. Lightly coat hands with powdered sugar and gently pat out the marshmallow mixture into an 8-inch square. Brush off any excess powdered sugar.

Spread 1/2 cup of the melted caramel over the crust and sprinkle with 1 cup of the peanuts. Top with the marshmallow square by turning upside down over the peanuts. Pressing down firmly to adhere the layers. Reserve 2 tablespoons of the caramel and pour the remaining over the marshmallow layer. Top with the remaining cup of peanuts and the candy corn, patting down firmly.

Reheat the reserved caramel and drizzle over the bars.

Refrigerate 30 minutes or until set before cutting into 24 bars. Store covered in refrigerator.

Note: File Photo
Source: An old Cooking Club magazine

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