Anything that begins with a crust made of Nutter Butter cookies is going to be good. Add marshmallows and a peanut buttery Rice Krispie Treat-esque topping and you have a miracle of bar cookie goodness.
This recipe is adapted from Cuisine at Home’s Holiday Cookies.
What You Need
For the crust:
- 1 lb peanut butter sandwich cookies (I used Nutter Butters)
- 1 stick butter, melted
For the topping:
- 2 c peanut butter chips
(my bag of chips was only 1 2/3 c, but that amount worked fine)
- 2/3 c light corn syrup
- 4 T butter
- 1 t vanilla
- 2 c miniature marshmallows
- 2 c dry roasted peanuts
- 2 c Rice Krispies
What You Do
Preheat oven to 350º. Spray a 9×13 baking dish with cooking spray.
Place the cookies in the bowl of a food processor. Process until the cookies are fine crumbs. Add one stick of melted butter. Process until the crumbs begin to clump together. Transfer the crumb mixture to the baking dish and press the crumbs into an even layer. Bake for 15 minutes, until the crust begins to brown lightly.
While the crust is baking, melt the peanut butter chips, corn syrup, 4 tablespoons of butter, and vanilla in a saucepan over medium-low heat, stirring until the mixture is smooth. (You can do this in the microwave, too. Add the ingredients to a microwave safe bowl and heat for 30 second intervals, stirring after each interval, until the mixture is smooth.)
Spread 1/2 cup of the peanut butter chip mixture over the baked crust. Use a gentle touch when spreading the mixture—it is easy to pull up pieces of the crust of you are too aggressive in your spreading.
Top the peanut butter layer with 2 cups of miniature marshmallows. Return the pan to the over and bake for just a couple of minutes, until the marshmallows begin to puff up. Resist the urge to brown the marshmallows—they will get crunchy, which is not a good thing here.
While the marshmallows are puffing, add the peanuts and Rice Krispies to the remaining peanut butter chip mixture and mix well. Place spoonfuls of the peanut mixture over the marshmallow layer. Using a large spatula that has been coated with cooking spray, press the peanut mixture into an even layer.
Allow the bars to cool completely before cutting into squares.