 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
Marshmallows, peanuts and chocolate chips top a creamy peanut butter filling in a crescent roll crust. Need I say more? From Pillsbury's The Complete Book of Baking . Ingredients:
1 (8 ounce) can refrigerated crescent dinner rolls |
1/2 cup sugar |
1/4 cup peanut butter |
1 (8 ounce) package cream cheese, softened |
1/2 cup corn syrup |
1 teaspoon vanilla |
1 egg |
1 1/2 cups miniature marshmallows |
3/4 cup salted peanuts or 3/4 cup other nuts, chopped |
1 (6 ounce) package semi-sweet chocolate chips (1 cup) |
Directions:
1. Heat oven to 375*.
2. Unroll dough into 2 long rectangles.
3. Place in ungreased 13x9 pan; press over bottom to form crust.
4. Firmly press perforations to seal.
5. Bake at 375 degrees for 5 minutes.
6. In medium bowl, combine sugar, peanut butter and cream cheese; blend until smooth.
7. Stir in corn syrup, vanilla and egg; mix well.
8. Pour mixture over partially baked crust; spread evenly.
9. Sprinkle with marshmallows, peanuts and chocolate chips.
10. Return to oven and bake an additional 25 to 30 minutes or until filling is firm to touch.
11. Cool completely.
12. Refrigerate 1 to 2 hours.
13. Cut into bars.
14. Store in refrigerator.
15. Enjoy!
|
|