Butter a 9 x 13-inch pan.
Pour about 1/2 of the nuts on the bottom.
Melt together in microwave, the peanut butter chips and margarine.
Add condensed milk and stir to smooth consistency. Fold in marshmallows and press mixture on top of nuts.
Press mixture down.
(It helps to wet hands under faucet) and top with rest of nuts.
Press nuts down firmly.
Let set and cut into bars of desired size.
The taste is similar to Salted Nut Roll candy bars.
Mix until crumbly and press into 9 x 13-inch cake pan, then bake at 350\u00b0 for 13 to 18 minutes or until golden brown; take out and sprinkle about 3 cups miniature marshmallows over top and put back in oven for 1 to 2 minutes, until marshmallows puff up.
Do not overbake.
Spread topping over top.
Cool and cut into bars. Store in covered container.
Top with marshmallows and return bars to the oven. Bake until
Butter a 9 x 13-inch pan.
Line with peanuts.
Melt chips with milk.
Stir in marshmallows.
Melt.
Pour over peanuts.
Sprinkle remaining peanuts on top.
Cool.
Cut into bars.
Melt butter and chips.
Stir in marshmallows and milk.
Butter a 9 x 13-inch cake pan.
Spread 1/2 jar of peanuts on the bottom of the pan.
Pour marshmallow mixture on the peanuts; spread and press.
Put the remainder of the peanuts on top and press them in. Cool them in the refrigerator and cut into bars.
Mix milk, chips and margarine together.
Melt in microwave (approximately 1 to 2 minutes).
After melted, stir well and add peanuts and marshmallows.
Pour into greased 9 x 11-inch pan.
Let cool in fridge.
Cut into squares.
Eat and enjoy.
Preheat oven to 350\u00b0.
Mix flour, sugar, margarine and salt as if preparing pie crust.
Put in greased 9 x 13-inch pan and bake 10 minutes.
Cool.
Spread nuts on crust.
Combine syrup, chips and butter in double boiler until well blended.
Pour over crust and bake again for 10 minutes.
Serves 24.
Combine cake mix, melted butter and egg. Press into 9 x 13-inch pan. Bake 10 minutes at 350\u00b0. Place the marshmallows on top and return to oven about 3 minutes or until marshmallows puff up. Melt the chips, syrup and butter. Add vanilla. Pour this over the peanuts and Rice Krispies. Then spread over marshmallows. Refrigerate, then cut into bars.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Stir cake mix, 1/3 cup melted butter, and egg together in bowl. Press mixture into prepared baking dish.
Bake in the preheated oven until golden and fragrant, about 15 minutes. Spread marshmallows over crust and return to oven. Bake until marshmallows are melted, 2 to 3 minutes. Cool completely.
Melt peanut butter chips, corn syrup, 1/4 cup butter, and vanilla extract together in a large saucepan over low heat. Stir crispy rice cereal and peanuts into corn ...
Combine cake mix, melted butter and egg.
Press into lightly greased 9 x 13-inch pan.
Bake at 350\u00b0 for 10 to 12 minutes.
Melt chips and milk in microwave for 2 minutes.
Add marshmallows and stir.
Line 9 x 13-inch pan with 1/2 of the peanuts.
Pour mixture over peanuts.
Spread!
Top with remaining peanuts and press into mixture.
Cool and cut in squares.
a little longer than a roll.
Melt 1/2 the
Mix center well kneading till smooth, it will seem very dry.
Shape into 8 rolls, roll them in wax paper.
Freeze for 2 hours.
Melt caramels with water and beat well.
Roll logs in caramel and then into chopped nuts.
Keep in an airtight plastic container lined with wax paper and keep refrigerated.
Keeps 2-4 weeks.
Prep time is to make them only -- not freezer time.
Combine powdered sugar and Marshmallow Creme in a plastic bag and knead to mix.
Divide dough into rolls of 1/4 cup each and freeze for 20 minutes.
Dip into melted caramel and roll in chopped nuts.
Wrap in plastic wrap and store in refrigerator.
Mix first 3 ingredients together.
Bake at 350\u00b0 for 5 to 10 minutes.
Sprinkle marshmallows on top.
Put in oven until marshmallows are puffy, not brown.
Combine caramels and evaporated milk in top of double boiler. Heat until caramels are melted. Remove from heat.
Add 1/4 cup butter.
Mix well until melted.
Add 1 cup powdered sugar. Cool slightly.
Drop by teaspoonfuls into a dish of salted peanuts. Form into log. Roll until coated with nuts.
Place on waxed paper. Makes about 50.
Combine all the ingredients; mix well and shape into a roll. Cover the outside of roll with remaining 1/2 cup of crushed Girl Scout cookies.
Wrap roll in waxed paper and put in refrigerator at least 5 hours.
Cut in slices and top with whipped cream. Makes 8 servings.
Melt butter, peanut butter chips and Eagle Brand milk. Stir until smooth. Cool slightly. Mix in marshmallows and salted peanuts. Press into 9 x 13 pan and refrigerate.
ntervals, stirring after each melting, for 1 to 3 minutes. Stir
-cup muffin pan.
For the nut topping, combine butter, brown