Peanut Butter Squares
Meet another one of #AmericasPBFarmers, Thomas Adams. Thomas is a third-generation farmer working in Newville, Alabama. Together with his father, the pair tend to nearly 800 acres of peanuts on their 2,100-acre farm. As Thomas likes to say, “the best foods are memories,” and for the Adams family, that means his mom’s Peanut Butter Squares.
1 package (17.5 ounces) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
3 cups miniature marshmallows
2/3 cup light corn syrup
2 teaspoons vanilla
1 bag (10 ounces) peanut butter chips
2 cups crispy rice cereal
2 cups salted roasted peanuts
Heat oven to 350 degrees. Spray bottom of a 13 x 9 inch pan with cooking spray.
In a large bowl, stir together cookie mix, oil, water and egg until soft dough forms. Press dough into prepared pan.
Bake 15-20 minutes or until set. Immediately sprinkle marshmallows over crust. Bake 1-2 minutes until marshmallows begin to puff. Remove from oven.
In a 4-quart saucepan, heat corn syrup, butter, vanilla and peanut butter chips over low heat, stirring constantly until chips are melted and smooth. Remove from heat.
Stir in cereal and peanuts and immediately spoon mixture evenly over the marshmallow layer.
Refrigerate 30 minutes or until firm. Cut into bars and serve.