Tuesday, February 12

Salty Nut Chews

For once in my life, I am absolutely snarkless (at least when it comes to these Salty Nut Chews). I spotted the recipe on the back of a cake mix box and remembered my Granny makin these for Easter when I was a kid. Considerin this fact, the recipe's Pillsbury Bake-off origins, and the ingredients list, I thought it would be a perfect post for Midwest Cookin. Boy, was I right!

First: unlike most of the recipes I post here, this one was actually complete, detailed, and made perfect sense. I didn't have to guess on any ingredients, amounts, temperatures, cook times, etc. It was also incredibly easy to make.

Second: ohmygod, these are deeeeelicioussssssssssss. Mr. McQuack says "Salty Nut Chews would be perfect for the zombie apocalypse because they have loads of calories and would be easy to transport". Friend of the blog Bara Creese enthuses, "Salty Nut Chews are better than Kmart candy!" (not sure what exactly that means, but I like it!)

You know you want to make some this weekend. DOOOO IT!

Base -
1 package Yellow Cake Mix
1/3 c. margarine or butter, softened (use butter!!)
1 egg
3 c. miniature marshmallows (if you only have big campin marshmallows, cut them up - that's what I did)
Toppin -
2/3 c. corn syrup (this is both delicious and disgustin - a must for every respectable Midwest pantry)
1/3 c. margarine or butter (again, use butter! this is for the toppin)
2 tsp. vanilla
1 (10-oz.) package peanut butter chips
2 c. crisp rice cereal
2 c. salted peanuts (my grocery store charges more for salted than unsalted peanuts, and for some reason the salted ones look really gross and greasy - so I buy the unsalted ones, drizzle them with a little olive oil, shake on some kosher salt, and stir to coat. They taste WAY better than the pre-salted ones.)

How to:
1. (ooh, numbered steps) Heat oven to 350 degrees. In large bowl, combine cake mix, 1/3 c. butter and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan (funny: 'ungreased' is comin up as a spellin error in my browser).
 2. Bake at 350 degrees for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows.

Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff.
(Marshmallow Puff Porn)
Cool while preparin toppin.
3. In large saucepan, combine all toppin ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirrin constantly. Remove from heat; stir in cereal and peanuts (do the nuts first - once you add the cereal it gets pretty thick). Immediately spoon warm toppin over marshmallows; spread (gently!!!) to cover. Refrigerate 1 hour or until firm (and you might want to let it cool a bit before puttin it in the fridge and droppin the fridge temperature several degrees). Cut into bars. Store in covered containers.

As stated above, these babies are awesome, and I am not alone in my sentiments. Check out the strata of cake, nuts, and marshmallow in this cross-section! MMMMMMMMMmmmmmarshmallows...

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