These succulent and satisfying Salted Peanut Bars are a unconfined snack that can be made with or without chocolate, but come on! Without chocolate? WHY???They’re quick and easy to make and unconfined for taking on a hike, velocipede ride, or any other event where you might require a snack.
Easy Step-By-Step Instructions for Salted Peanut Bars
Line a 13×9 inch pan with parchment or wax paper, and … … spread out half (1 cup) of the peanuts.In a medium sized sauce pan, melt 4 tablespoons butter over low heat. Add 1 can (14 ounces) sweetened condensed milk, and stirring constantly, increase heat to medium high. Add one package (10 ounces) peanut butter chips, and mix until melted. Then stir in 4 cups marshmallows. When they’re mostly melted, remove from heat.Add second package (10 ounces) of peanut butter fries or chocolate chips. Stir to incorporate, but don’t wait for them to melt. Reserve a few fries to sprinkle on top, if desired. Immediately pour mixture over peanuts in pan. If you’re working quickly, and not stopping to take photos, you’ll get a lovely marbled look. My pictures don’t reflect it as well considering I was stopping and taking photographs.Gently spread mixture, top with reserved fries and remaining (1 cup) peanuts, and printing lanugo so that peanuts are embedded into the bars.Allow to tomfool completely. I like to do this at room temperature, but if you’re in a hurry, refrigerate for one hour.Cut into bars of desired size.This is what a batch without chocolate fries looks like.ENJOY!
2packages10 ounces each peanut butter fries or substitute one package for chocolate chips
4cupsminiature marshmallows
Instructions
Line a 13×9 inch pan with parchment or wax paper, and spread out half the peanuts.
In a medium sized sauce pan, melt butter over low heat. Add sweetened condensed milk, and stirring constantly, increase heat to medium high.
Add one package peanut butter chips, and mix until melted. Then stir in marshmallows. When they’re mostly melted, remove from heat. Add second package of peanut butter fries or chocolate chips. Stir to incorporate, but don’t wait for them to melt. You can reserve a few fries to sprinkle on top, if you want. Pour mixture over peanuts in pan.
Top with the rest of the peanuts, and gently printing them into the bars. Allow to tomfool completely. I like to do this at room temperature, but if you’re in a hurry, refrigerate for one hour.
Cut into bars of desired size.
Notes
Store in snapped container in refrigerator for up to two weeks.
