Baking with Basil

IT’S THE MOST WONDERFUL TIME OF THE YEAR!!!!!  Christmas week is here!!!

When we were growing up, we would always turn up the Christmas music and start decorating the tree as a family.  And when we were done we would have hors d’oeuvres.  These aren’t your typical “kid friendly” appetizers, we are talking bacon wrapped water chestnuts, my mom’s amazing cheese dip, crab “cakes”, shrimp cocktail, and salted peanut chews.  The menu changes slightly from year to year, but the ones I listed always make an appearance.  Although we have all moved out of the house, we still have a night just for hors d’oeuvres that we look forward to every year.  I love how traditions start and then turns into something, even 15 years later, that you enjoy!

Back to the salted peanut chews……….they remind me of my dad because he LOVES peanuts and anything associated with peanuts.  Especially Paydays….which is exactly what these taste like.  Sorry for the pictures.  I’ll try to get some better ones while I’m home for the holidays.  I’m sure they will be making another appearance.  If you are looking for a crowd pleaser, take these to your next party!  Happy Christmas week everyone!!!

Salted Peanut Chews

Recipe from Pillsbury

Crust

• 1 1/2 cups Unbleached Flour
• 2/3 cup firmly packed brown sugar
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, softened
• 1 tsp vanilla
• 2 egg yolks
• 3 cups miniature marshmallows

Topping

• 2/3 cup light corn syrup
• 1/4 cup butter
• 2 tsp vanilla
• 12 oz (2 cups) peanut butter chips
• 2 cups rice crispie cereal
• 2 cups peanuts

Preheat oven to 350 degrees.

Combine all crust ingredients except marshmallows in a large bowl and mix together until crumb mixture forms.  Press crumb mixture in bottom of ungreased 13×9 inch pan.  Either with your hand or a measuring cup, press the crumb mixture down.  Bake for 12-15 minutes or until light golden brown.  Immediately sprinkle with  marshmallows and return to oven for 1-2 minutes or until marshmallows begin to puff.  Cool on cooling rack while preparing topping.

In a large saucepan, heat corn syrup, butter, vanilla and peanut butter chips.  Stir frequently until mixture is smooth.  Remove from heat, stir in nuts and rice crispies.  Immediately spoon over marshmallows and spread to cover.  Allow to cool and cut into bars.