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First, In a large bowl mix the crust ingredients together, press into a foil-lined 9×13 baking dish and bake. Next, Top with mini marshmallows and bake. In a saucepan over low heat, melt together butter, vanilla, peanut butter chips, and corn syrup until smooth. Add in peanuts and stir in Rice Krispies.
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Preheat oven to 325 degrees F. Grease a 9×13-inch baking dish. Stir cake mix, melted butter, and egg together in bowl. Press mixture into prepared baking dish. Bake in the preheated oven for about 15 minutes until golden and fragrant. Spread marshmallows over crust and return to oven.
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Pour on top of the peanuts in the prepared 9″ x 13″ pan. Spread as best as you can. Top with remaining peanuts. Press the peanuts into the gooey mixture. Stop right there if you want Salted Peanut Roll Bars. Let cool and slice into bars. If you want Scarecrow Bars then add candy corns! Gently press the top of the bars.
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Directions. Pour 1/2 of peanuts into the bottom of a 9x13-inch baking dish. Melt peanut butter chips and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir in sweetened condensed milk and microwave until heated through, about 30 seconds more.
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How To Make Salted Nut Roll Bars. Preheat oven to 350F. Line an 9×9 inch pan with parchment or spray with baking spray. Beat together the cake mix, egg, and ¼ cup of butter. Press into the prepared pan and bake for about 10 - 12 minutes until set. Meanwhile, over low heat, melt the remaining ½ cup butter, peanut butter chips, and light.
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Recipes fun! Mix cake mix, 1/4 cup butter, and egg. Press into 9 x 13 inch pan. Bake 10-12 minutes at 350 degrees. Place marshmallows over the top of that and return to oven 3 minutes more or until puffed up. Meanwhile, melt chips, corn syrup, and 1/2 cup butter. Add vanilla when melted.
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Directions. Place half of the peanuts in an ungreased 11x7-in. dish; set aside. In a large saucepan, melt butter and peanut butter chips over low heat. Add the milk and marshmallows; cook and stir until melted. Pour over peanuts. Sprinkle with remaining peanuts. Cover and refrigerate until chilled.
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Directions: Line 9×13 baking pan with parchment paper. Spray with non stick cooking spray. Add half the peanuts. Set aside. In a large pot over medium heat add butter and melt. Add sweetened condensed milk and stir till completely combined. Add peanut butter chips and continue to stir till melted.
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STEP ONE: Preheat the oven to 350°F. Line a 9×13 baking pan lined with a piece of parchment paper. STEP TWO: In a medium bowl, beat together all of the crust ingredients until well combined. STEP THREE: Press the mixture into the bottom of the pan.
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Press into a 9 x 13 in pan.Bake at 350 for 10-12 minutes (until very LIGHTLY browned). Sprinkle mini marshmallows evenly over baked cake layer. Return to oven for about 3-4 minutes (watch carefully). While marshmallows are melting in oven: In a medium sized sauce pan, melt butterscotch chips, corn syrup, 1/2 cup of the butter & vanilla over low.
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Instructions. Preheat oven to 350°F. Lightly grease a 9x13 baking dish with cooking spray. Mix the cake mix, egg and ¼ cup melted butter. Press into the greased pan. Bake for 12 minutes. Arrange the marshmallows on top of the hot crust. Return to oven for about 3 minutes. The marshmallows should be puffy and soft.
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Combine the cake mix, egg and softened butter in a mixing bowl. Press the batter into a greased 9×13″ pan. Bake the crust for 10 to 12 minutes at 350°F. Put the marshmallows on top of the hot crust and bake for 3 minutes or until they are puffed up. Melt the peanut butter chips, corn syrup, and butter.
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Bake @ 350 degrees for 8 minutes. Marshmallows should be a very light brown. On the stove, heat all topping ingredients on low until all melted. Do not over cook. Allow marshmallow layer to cool a bit and pour this on top. Sprinkle dry roasted peanuts on top. Let bars cool before cutting.
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Directions. Combine the yellow cake mix, egg, and melted margarine. Press into 9- x 13-inch cake pan. Bake at 350ºF for 12 minutes. Cover the baked cake layer with the marshmallows. Bake until fluffy (1 to 2 minutes). In a saucepan, heat the corn syrup, margarine (the 1/4 cup that is not pre-melted), vanilla, and peanut butter chips until melted.
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Press into a greased 9x13 pan and bake for 12 minutes. Top with marshmallows and return to the oven until marshmallows are puffy (about 2-4 minutes). Then, remove from the oven and set aside. In a microwave-safe bowl, combine the peanut butter chips, corn syrup, and butter; melt. Stir in the cereal and peanuts.
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Grease a 9 x 13 inch baking dish. In a large microwave safe bowl combine the butter and marshmallows. Microwave on high for 3 minutes. Stir butter and marshmallows together until smooth. Add in peanut butter chips and sweetened condensed milk, stir until no more lumps are in the mixture.
