Tired of the same old desserts? Give this one a try. It’s easy to make and has a lot of great flavor.
- 1 (18.25 oz.) pkg. Pillsbury Moist Supreme Yellow Cake Mix
- 1/3 c. margarine or butter, softened
- 1 egg
- 3 c. mini marshmallows
- 2/3 c. corn syrup
- ¼ c. margarine or butter
- 2 tsp. vanilla
- 1 (10-oz.) pkg. peanut butter chips
- 2 cups crisp rice cereal
- 2 c. salted peanuts
Heat oven to 350. In a large bowl, combine cake mix, 1/3 c. butter and egg; beat at low speed until crumbly. Press in bottom of ungreased 13×9 pan.
Bake at 350 for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered containers. 48 bars.