Nutty Marshmallow Bars

Nutty-Marshmallow-Bars-2I made these Nutty Marshmallow Bars many years ago.  I remember  them being very tasty.  So if you would like to try them, here is the recipe.

Nutty Marshmallow Bars

1 cup chopped salted blanched peanuts

3/4 cup flour

3/4 cup quick-cooking or regular oats

2/3 cup packed brown sugar

1/2 tsp. baking soda

1/2 tsp. salt

1 egg

1/3 cup margarine. softened

1 jar (7 oz.) marshmallow creme

1/3 cup caramel ice cream topping

1 cup salted blanched peanuts

Heat oven to 350 F.  Stir chopped peanuts, flour, oats, brown sugar, baking soda, salt and egg in a large bowl.  Stir in margarine until mixture is crumbly.

Press in ungreased 13 x 9 inch pan.  Bake 10 minutes.  Spoon marshmallow creme over HOT layer.  Let stand 1 minute; spread evenly.  Drizzle topping over creme; sprinkle with 1 cup peanuts.

Bake until golden brown, about 20 minutes.  Let stand until cool, then loosen edges from side of pan with WET KNIFE.  Cut into 3 x 1 1/2 inch bars with wet knife.

Recipe is from: Betty Crocker: 110 More Cookie Recipe; Nutty Marshmallow Bars; 1989


Peanut Butter Christmas Mice Recipe

Peanut Butter Christmas Mice

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


These “mice” were always a hit at my children’s classroom parties.  Even though they’re grown, they still ask me to make these cookies for the holidays.

Nancy Rowse                                                                     Bella Vista, Arkansas


Peanut Butter Christmas Mice Recipe

Peanut Butter Christmas Mice

1 cup creamy peanut butter

½ cup butter, softened

½ cup sugar

½ cup packed brown sugar

1 egg

1 tsp. vanilla

1 ½ cups all-purpose flour

½ tsp. baking soda

½ cup peanut halves

2 Tbsp. green and red M&M’s miniature baking bits

4 tsp. miniature semi-sweet chocolate chips

Cake decorator holly leaf and berry candies

60 to 66 pieces red shoestring licorice (2 inches each)

In a large mixing bowl, cream peanut butter, butter and sugars.  Beat in egg and vanilla.  Combine flour and baking soda; gradually add to the creamed mixture.  (Dough will be soft.)  Refrigerate for 1 hour or until easy to handle.

Roll into 1 inch balls.  Place 2 inches apart on ungreased baking sheets.  Pinch each ball at one end to taper.  Insert two peanut halves in center of each ball for ears.  Add one M&M baking bit of nose and two chocolate chips for eyes (the tip of the chip goes into the dough).  Arrange holly and berry candies in front of one ear.

Bake at 350 F. for 8 to 10 minutes or until set.  Gently insert one licorice piece into each warm cookie for tail.  Remove to wire rack to cool completely.

EDITOR’S NOTE:  Reduced-fat or generic brands of peanut butter are not recommended for this recipe.

(Recipe for Peanut Butter Christmas Mice was in Taste of Home Best Loved Cookies & Bars, January 19, 2009 issue)

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