Earlier this week I found myself with some free time and decided to bake my all time favorite cookie. My grandmother used to make these cookies for me. I am not sure if anyone else in my extended family liked them, but she knew I loved them. At some point I asked her for the recipe. She dug out the cookbook and gave it to me. I consider having the cookbook a blessing. As I stood in my kitchen reading the directions, I knew she had done the same-years before. And she had done it just for me. Share your love through small gestures. {She taught me well.}
Trust me. These are the best cookies on the planet. And I do not exaggerate. Take them to a large gathering and spread the love {and the calories}. It may seem like a lot of ingredients, but they are simple to make.
CRUST
1 1/2 cups flour
2/3 cup firmly packed brown sugar
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1/2 cup butter, softened
1 tsp. vanilla
2 egg yolks
3 cups miniature marshmallows
TOPPING
2/3 cup corn syrup
1/4 cup butter
2 tsp. vanilla
2 cups peanut butter chips
2 cups crisp rice cereal
2 cups peanuts
Heat oven to 350 degrees. In large bowl combine all crust ingredients except marshmallows until crumb mixture forms. Press in bottom of ungreased 13×9 pan. Bake at 350 for 12-15 minutes or until lightly golden brown. Immediately sprinkle with marshmallows. Return to oven for 1-2 minutes or until marshmallows just begin to puff. Let marshmallows completely cool, then prepare topping. In large saucepan, heat corn syrup, butter, vanilla, and peanut butter chips just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and nuts. Immediately spoon warm topping over marshmallows and spread to cover. Chill; cut into bars.
Recipe from Pillsbury Holiday Classics II (1983)
