Below you will find tips and tricks to help achieve the best results possible!

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Recipe Origin

This is one of my husband’s favorite childhood treats, and the recipe was passed down from my mother-in-law. The original version is credited to Gertrude Schweitzerhof, who brought it to the Pillsbury Bake Off in 1980. I love old, tried and true recipes like this one. My version is a bit different from the original Pillsbury recipe, especially the crust.

Ingredients

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.

Supplies Needed

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.

Tips and Tricks

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.

Variations

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.