Salted Peanut Chews are a combination of peanut butter cookies, Rice Krispies, and peanut butter brittle. With 3 layers of peanut butter goodness!
The next time you need a crowd-pleasing Dessert Recipe, be sure to try out these Peanut Chews. They’re equal part chewy, gooey, and crunchy. For more peanut butter recipes try Chocolate Peanut Butter Chip Brownies and Peanut Butter Sheet Cake.
SALTED PEANUT CHEWS
These Peanut Chews are the perfect treat for any peanut butter lovers out there. Not only is there a chewy peanut butter cookie base, there’s also a buttery, sweet peanut caramel topping with crisp rice cereal and whole peanuts in it. The salty peanuts are perfectly balanced out by the middle layer of gooey marshmallow.
It’s the ultimate kid-friendly dessert to bring to a party. Salted Peanut Chews are delicious and make an exciting change from typical brownies or bars. They walk the line between a cookie and a candy. For more original bar recipes try Peanut Butter and Jelly Blondies and S’mores Cereal Bars.
Between the crunchy topping, gooey center, and chewy cookie crust, this dessert bar has something for everybody. They’re perfect to put out on a cookie tray at a holiday party. Just be prepared for people to ask you for the recipe!
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HOW TO MAKE SALTED PEANUT CHEWS
Because of the three layers, Salted Peanut Chews do have a few steps to making them. Fortunately, none of the steps are too hard. Here are some easy steps to make sure they come out perfectly chewy and delicious.
- You’ll start by making the peanut butter cookie base. This is a recipe based on our Triple Peanut Butter Blondies.
- Once combined spread the cookie dough across the baking dish.
- Make sure to prep the dish with baking spray so it doesn’t stick.
- Bake for 18-20 minutes at 350 degrees. That’s your first layer done.
- Next you’ll add the marshmallow layer then put the dish right back in the oven.
- After about 2 minutes the marshmallows will be puffed up.
- Take them out when the marshmallows have doubled in size, but before they begin to brown.
- If you wait too long the marshmallows will become dry, so just look for it to double in size.
- Finally the salted peanut layer – Add the ingredients to your saucepan and cook then add in the Rice Krispies and peanuts.
- Be careful not to overcook the mixture. It will begin to thicken and harden if you do.
- Gently spoon this evenly over the marshmallows and let it all harden before slicing.
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VARIATIONS ON SALTED PEANUT CHEWS
- Chocolate Peanut Chews: One of the best dessert combos out there is chocolate and peanut butter. Why not try it in this recipe? To add some chocolatey taste, mix cocoa powder into the cookie dough with the other dry ingredients. You can also drizzle melted chocolate over the top of the chews.
- Nut add-ins: For some more variety in the texture and taste add some chopped pecans, almonds or walnuts to the syrup at the same time you add the peanuts. If you do add different kinds of nuts, you’ll have to decrease the peanuts so that there’s still enough syrup to coat them all.
- Graham Cracker Crust: To make this recipe a little quicker make a graham cracker base, instead of having to mix and bake peanut butter cookie dough. To make this crust combine 12 crushed graham crackers with ⅓ cup sugar and 6 tablespoons melted butter. Once you’ve mixed the crust, press it into the baking dish and add the marshmallows on top to bake.
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HOW TO STORE SALTED PEANUT CHEWS
- Serve: To keep your Salted Peanut Chews nice and soft enjoy them at room temperature. Covered and kept in a dry place, they’ll keep well for up to 3 days.
- Store: Kept in an airtight container this dessert will be good in the fridge for a week.
- Freeze: You can store Salted Peanut Chew in the freezer for 3 months. Cut the chews into squares, and layer them in freezer bags separated by parchment paper. Let them defrost in the fridge before eating them.
- 1/4 cup peanut butter
- 1/3 cup unsalted butter , softened
- 1/3 cup white sugar
- 1/4 cup brown sugar , packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Peanut Caramel Topping:
- 2/3 cup light corn syrup
- 1/4 cup unsalted butter
- 2 teaspoons vanilla extract
- 10 ounces peanut butter chips , (1 bag, ~ 1 2/3 cups)
- 2 cups rice krispies cereal
- 2 cups salted peanuts
- 10 ounces miniature marshmallows
- Preheat oven to 350 degrees and spray a 9x13 baking dish with baking spray.
- In stand mixer mix together peanut butter, butter and sugar on medium speed until fluffy, 2-3 minutes.
- Add in the brown sugar, eggs and vanilla until creamy.
- Lower speed to low, then add in flour, baking powder and salt until just combined.
- Spread into your baking dish and bake for 18-20 minutes until the center is set and cooked through.
- Top with marshmallows and put back into the oven for 2 minutes until the marshmallows start inflating to double their size (not browning).
- In a medium saucepan add the light corn syrup, unsalted butter, vanilla extract and peanut butter chips on medium heat and stir until smooth and melted.
- Add in the rice cereal and peanuts and mix until well coated.
- Spoon mixture over the marshmallows gently and evenly over the pan.
- Refrigerate for 1 hour until firm then cut into bars.
OK, you KNOW it’s going to be a good recipe when you can practically taste the pictures. So excited to make this!
Thanks, April. Enjoy!
This looks fantastic! Can’t wait to try it.
I hope you enjoy it, Katie.
These look absolutely incredible and super easy to make. I can’t wait to try them.