These Peanut Chews are soft and crunchy, salty and sweet. They are the perfect treat!
I first had these peanut bars at my holiday cookie exchange last year. My good friend Amy made them and I couldn’t stop thinking about them since!
This recipe is pretty rich, so I cut them into small bars. Once cut, you can put them them in the foil cupcake liners – if you place them in paper liners, the liners will become greasy.
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- 1 box yellow cake mix
- 1/3 cup margarine - softened
- 1 egg
- 3 cups mini marshmallows
- 2/3 cup light corn syrup
- 1 10 oz bag peanut butter chips
- 1/4 cup margarine
- 2 tsp vanilla
- 2 cups crispy rice cereal
- 2 cups salted peanuts
- Preheat oven to 350 degrees.
- In a large bowl combine cake mix, butter, egg, and beat low until crumbly.
- Press in bottom of greased 13x9 pan.
- Bake 350 for 12-18 minutes until golden brown.
- Remove, add marshmallows on top, return to oven 1-2 minutes until puffy.
- Cool while preparing topping.
- In a large saucepan, combine all topping ingredients except cereal and peanuts.
- Heat until smooth stirring constantly.
- Remove from heat, stir in cereal and peanuts, immediately spoon over marshmallows.
- Spread to cover.
- Refrigerate for one hour or let cool room temperature until firm and cut into bars.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.