Mini Peanut Bars
Servings: 24 bars
Adapted from “Mom’s Sugar Solution: 150 Low-Sugar Recipes for Your Kids’ Favorite Foods, Sweet Treats, and More!” by Laura Chalela Hoover (Adams Media, 2018).
MAKE AHEAD:
The bars can be refrigerated in an airtight container (between layers of parchment or wax paper) for up to two weeks.
Ingredients
1 tablespoon plus
1 1/2 teaspoons unsalted butter
8 ounces (about 1 cup) natural creamy peanut butter
14 ounces (1 can) sweetened condensed milk
2 cups mini marshmallows
16 ounces unsalted roasted peanuts
Steps
Line a 9-inch square baking dish with plastic wrap, leaving enough overhang to be able to lift out the slab for easy cutting.
Combine the unsalted butter and pea-
nut butter in a large saucepan over medium heat, stirring until the mixture is smooth and well blended. Stir in the sweetened condensed milk and marshmallows; cook for about 3 minutes, stirring, or until smooth. Remove from the heat.
Stir in the peanuts so they are evenly distributed. Working quickly, pour the mixture into the baking dish, smoothing it evenly into the corners. Let cool for 30 minutes, then transfer to the freezer for another 30 minutes to firm up.
Use the plastic wrap to lift out the slab of peanut butter bars. Cut into 24 equal pieces and serve or store in the refrigerator (see MAKE AHEAD, above).
Nutrition Calories: 240; Total Fat: 16 g; Saturated Fat: 3 g; Cholesterol: 5 mg; Sodium: 30 mg; Total Carbohydrates: 18 g; Dietary Fiber: 2 g; Sugars: 12 g; Protein: 9 g.