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Country Kitchen
October 1, 2011 Previous Recipe | Next Recipe
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TOFFEE GRAHAM COOKIES
CHOCOLATE CHIP TURTLE COOKIES
SWEET POTATO COOKIES
OATMEAL DREAM COOKIES
SUGAR COOKIES
DAISY CHOCO-SCUTTERBOTCH COOKIES
THIRD PLACE SALTED PEANUT CHEWS
SECOND PLACE APRICOT-SOUR CREAM TEA COOKIES
FIRST PLACE BUTTER PECAN BARS
THIRD PLACE SALTED PEANUT CHEWS

1 yellow cake mix
1/3 cup margarine (softened)
1 egg
3 cups mini-marshmallows
Topping:
2/3 cup Karo syrup
cup margarine
2 teaspoons vanilla flavoring
2 cups peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts

Mix first three ingredients at low speed until crumbly. Press into bottom of ungreased 9-X12-inch pan. Bake for 15-18 minutes at 350 F until light brown. Remove from oven and sprinkle with marshmallows. Return to oven for 1-2 minutes until marshmallows are puffy. Cool. In a large pot, heat Karo syrup, margarine, vanilla and peanut butter chips until chips are melted and smooth, stirring constantly. Remove from stove and stir in cereal and peanuts. Spoon over marshmallows and spread to cover all. Makes 36 bars. Store in covered container.

Felicia Dewberry, Clay County





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