| | Directions | | Preheat oven to 350°. Coat a 9x13 pan with non-stick spray. Finely crumble the cookies and combine with melted butter until crumbs stick together. Press into pan and bake 15 minutes or until golden. Melt chips, corn syrup, 2 T. butter and vanilla over low heat stirring until smooth. Spread 1/2 C. melted peanut mixture over crumb base. Top with marshmallows and return to oven. Bake until marshmallows puff; about 2 minutes. Don't brown. Toss rest of melted peanut mixture, dry roasted peanuts and cereal to coat. Drop by spoonfuls over marshmallows, then spread with a spatula sprayed with non-stick spray. Cool bars before cutting. |
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| Ingredients | | - |  | 1 pound Peanut Butter Sandwich Cookies |
| - | | 1 stick butter, melted |
| - | | 2 cups peanut butter chips |
| - | | 2/3 cup light corn syrup |
| - | | 2 tablespoons butter |
| - | | 1 teaspoon vanilla |
| - | | 2 cups miniature marshmallows |
| - | | 2 cups dry roasted peanuts |
| - | | 2 cups Rice Krispies cereal |
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