Simple Salted Peanut Chews

A Salted Peanut Chew in the foreground with others in the background.

5 from 3 votes

This really simple recipe for Salted Peanut Chews came about because i was purging my files. It's an olde but a goody.

Cook Time15

Total Time15

Course: Cookies/Bars

Cuisine: American

Keyword: Bar Cookie, Salted Peanut Bar

Servings: servings

Calories: 315kcal

Author: Helen S. Fletcher

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

There is always an abundance of photos to guide you in the post above. If you have questions, look at the photos or read the header of the article. Many of them will be answered there.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

Unless otherwise noted, salt refers to table salt.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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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.

Nutrition