Salted Nut Squares
1 (16 ounce) jar dry roasted peanuts
3 tablespoons butter + additional butter to grease foil
1 (14 ounce) can sweetened condensed milk
1 (10 ounce) package peanut butter chips
2 cups mini marshmallows
Line an 8 x 11-inch pan with aluminum foil. Grease the bottom and sides of the foil with butter. Layer the bottom of the foil with half the peanuts; set aside.
In a saucepan, melt 3 tablespoons butter and peanut butter chips on low heat, stirring constantly. When melted, add milk and marshmallows, stir constantly until marshmallows are melted. Pour mixture over peanuts in pan. Put the rest of the peanuts in a layer on top. Chill at least 2 hours, then lift foil from pan. Pull foil away from sides and cut into squares.
These bar cookies are made with simple ingredients.
The recipe calls for an 8 x 11-inch pan. Square inch-wise, the closest pan size I have to that is a 9 x 9-inch, so that is what I used. Line the pan with buttered foil, then pour half the peanuts in the bottom of the pan.
After the other ingredients are melted together over low heat, pour the mixture over the layer of peanuts.
Finish with a second layer of peanuts.
Refrigerate for at least 2 hours.
Remove foil from the pan and cut into squares.