This really simple recipe for Salted Peanut Chews came about because I was purging my files. It's an olde but goody. I've given an alternative to the home made marshmallow (but it sooooo easy and good!) to a couple of variations to suit your taste. These can be whipped up in minutes for a treat everyone is sure to love!
Is it a candy, a bar or a cookie? Call it what you want - what it is is a peanut lovers favorite.
For a few more like treats you have to try the No Bake Peanut Butter Bars, Hermit Bars with Lemon Glaze, Simple Samoa Cookie Bars, or the Spritz Bars - Easier than the Cookies.
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A Tip to an Easier Way to Make Meringue
The rule for combining egg whites and sugar to make a meringue has been steadfastly to beat the whites to the soft peak stage and then slowly, very slowly add the sugar a tablespoon or so at a time. Wait until it is dissolved in the whites and do it over and over again. NO MORE!!
But there's a new game in town and it is the one we used at the bakery. Simply combine the egg whites, the sugar called for and the vanilla. Beat on medium to mix and as it starts to build volume raise the speed of the mixer.
No more standing dribbling sugar in. If add a syrup to the meringue and the meringue becomes too stiff before the syrup is ready, just turn the speed down to low but do not turn the mixer off or the whites can granulate.
This works on any recipe calling for a light, medium or heavy meringue. Then just proceed as the recipe calls for.
Variations
- 12 ounces of semisweet chocolate can be substituted for the peanut butter for a chocolate version.
- Other nuts can be subbed for the peanuts. Pecans, walnuts, cashews, pistachios would all work. Other peanuts such as honey roasted may be substituted also. Lightly sprinkle sea salt over the nut layer or omit.
- 3 cups of mini marshmallows (170 grams) can be used instead of making the marshmallow.
- To make these even more decadent, top the peanut layer with a layer of chocolate ganache. Heat 1 cup heavy cream until steamy hot, but do not boil. Remove from the heat and submerge 7 ounces (200 grams) of semisweet chocolate under the hot cream. Let it sit for a few minutes and then stir or very gently whisk together until smooth. Remove the cooled, uncut Salted Peanut Butter Chews from the pan and pour the ganache over the peanut topping. Refrigerate briefly to set up. Cut as described or desired.
- For an in depth look at making marshmallow, please see my post on Hazelnut Crunch Bars.
Recipe Ingredients
Salted Peanut Chews
FRONT ROW: Baking soda, vanilla, baking powder
SECOND ROW: Egg yolks, unsalted butter, salte
BACK ROW: all-purpose flour, brown sugar
Marshmallow
FRONT ROW: Gelatin, vanilla
MIDDLE ROW: Water, corn syrup
BACK ROW: Egg whites, granulated sugar, water
Peanut Topping
FRONT ROW: Vanilla, unsalted butter
MIDDLE ROW: Peanut Butter, peanuts
BACK ROW: Rice Krispies, corn syrup
Be sure to see the recipe card below for the full ingredient & instructions.
Step by Step Instructions
Step 1. Line a 9x13" pan with parchment paper and set aside. Place the unsalted butter, brown sugar, egg yolks, baking powder, baking soda, salt and vanilla in the bowl of a mixer. Step 2. Beat on low until crumbs form. Pour into the prepared pan. Step 3. Press the crumbs firmly and evenly on the bottom of the pan. Bake for 12 to 15 minutes until lightly browned. Step 4. Cover the base with the homemade marshmallow (see recipe below). Alternatively, spread 3 cups (170 grams) mini marshmallows over the bottom base and return to the oven for 1 to 2 minutes until they are puffy. Cool while preparing the top.
Step 5. Place the peanut butter, corn syrup, butter and vanilla in a large saucepan. Step 6. Place over low heat and stir constantly until the butter melts and everything is smooth.Step 7. Add the peanuts and rice krispies, stirring well to coat everything evenly. Step 8. Immediately, while it is warm, spread it evenly over the marshmallow. Let it cool to room temperature.
Marshmallow
Step 9. Stir the gelatin into the water and set it aside. Step 10. Place the egg whites, sugar as called for and vanilla in the bowl of a mixer. Step 11. Add the water, corn syrup and sugar to a medium size saucepan. Step 12. Bring the mixture to a hard boil and wash the sides down with a pastry brush dipped in cold water. Boil to 240°F.
Step 13. Marshmallow beaten and ready to receive the syrup. Step 14. When pouring the hot syrup in, try to keep it between the whisk and the bowl. Step 15 . Beat the mixture until it is very stiff. Step 16. Liquefy the gelatin by microwaving it for a few seconds in the microwave. Pour it over the marshmallow and beat it until incorporated and the marshmallow is very stiff. Use it immediately.
Recipe FAQ'S
A Romanian immigrant, David Goldenberg, had a small candy store in Philadelphia. Originally, he made them as a high-energy, high-protein ration for the U.S.troops in World War 1. They were later sold at retail in 1921. Goldenberg's Peanut Chews were first introduced by the Goldenberg Candy Company in 1917.
No, these are a homemade treat with a base layer, marshmallow and a peanut and rice krispie topping. The original Peanut Chew has no marshmallow.
Not at all. It's basically an Italian Meringue with gelatin added. A candy thermometer that reads to 240°F , a saucepan to make the syrup and a mixer for the egg whites and sugar are all that are needed.
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Simple Salted Peanut Chews
Equipment
- Thermometer that goes to 240°F.
- 9x13 inch baking pan
Ingredients
Salted Peanut Chews Base
- 1 ½ cups all-purpose flour (210grams)
- ⅔ cup brown sugar, firmly packed (135 grams)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, softened (114 grams or 8 tablespoons
- 1 teaspoon vanilla
- 2 egg yolks (save the whites)
Marshmallow - See note below if using mini marshmallows.
- 1 tablespoon unflavored gelatin
- ¼ cup cold water
- 3 large egg whites (100 grams)
- 1 cup granulated sugar, divided (200 grams)
- 1 teaspoon vanilla
- ½ cup water
- 2 tablespoons corn syrup
- OR
- 3 cups mini marshmallows (200 grams)
Topping for Salted Peanut Chews
- ⅔ cup corn syrup, honey or golden syrup
- ¼ cup unsalted butter (58 grams or 4 tablespoons)
- 2 teaspoons vanilla
- 1 cup peanut butter (240 grams)
- 2 cups salted peanuts (225 grams)
- 2 cups rice krispies (60 grams)
Instructions
Salted Peanut Chews Base
- Line the bottom of a 9x13" baking pan with parchment. Spray the parchment and sides of the pan with a non-stick baking release. Set aside. Preheat the oven to 350°F.
- In the bowl of a mixer, combine all of the ingredients for the base. Mix on low combine. Raise the speed to medium and mix until crumbs form. When a small amount is pressed together, it should not crumble. Pour into the prepared pan, even them out and press them firmly into the bottom of the pan. Bake for 12 to 14 minutes until lightly colored.
- NOTE: Alternatively, If using the mini marshmallows sprinkle them evenly over the base and put them back in the oven for 1 or 2 minutes until puffy. Cool them while preparing the filling.
Marshmallow
- Sprinkle the gelatin over the ¼ cup cold water. Stir to moisten all of it. Set aside.
- Add the egg whites, vanilla and ¼ cup granulated sugar (50 grams) to the bowl of a mixer. Beat to stiff peaks. If the meringue is done before the syrup is ready, lower the speed of the mixer but keep the meringue moving. Do not turn the the mixer off.
- As soon as the egg whites start beating, combine the ½ cup water, the remaining sugar and corn syrup in a small saucepan. Bring to a rolling boil and wash down the sides of the pan with a pastry brush dipped in water to make sure no sugar crystals remain undissolved. Boil to 240°F.
- As soon as the syrup comes to temperature, slowly pour it into the mixer. Try to pour it between the bowl and the whisk so it goes into the egg whites and not onto the whisk or the bowl.
- Liquify the gelatin for a few seconds in the microwve and pour it over the egg whites. Beet until the marshmallow is cold and stiff.
- Immediately spread it evenly over the cooled base. Set aside.
Topping
- In a large saucepan heat the corn syrup, butter, vanilla and peanut butter juset until the mixture is smooth.
- Remove from the heat and stir in the nuts and cereal. Immediately spread over the marshmallow. Refrigerate to set up.
- To cut, turn the bars out of the pan. Remove the parchment. Turn them right side up. Cut 6 across and 4 down or as desired.
- The Salted Peanut Chews can be kept for days at room temperature.
Notes
Nutrition
Mary Z says
Delicious!
Helen S Fletcher says
Thanks Mary!
Lynn Fiorante says
Excellent as always
Nikki P says
I think there is a misprint in the amount of butter used in the base.
Recipe picture is 1 stick, 1/2 Cup and in print you say 1/2 Cup but then also say 4 Tablespoons.
I am excited to make your marshmallow I have a few other recipes calling for it and have tried 2 times. Once turned out great then second not so much I will try your method for that as well.
Helen S Fletcher says
Hi Nikki - thanks for pointing this out. It is corrected.