Crunch, munch and m-m-m.
Prep Time: 20 minutes
Servings: 36 bars
1 cup (250 mL) all purpose flour
1/4 cup (50 mL) packed brown sugar
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1/2 cup (125 mL)
butter, cut into small pieces
3 tsp (15 mL) vanilla, divided
3 cups (750 mL) miniature marshmallows
1 can (300 mL) Regular or Low Fat Eagle Brand®
1 cup (250 mL) peanut butter-flavoured chips*
2 cups (500 mL) chow mein noodles
1 cup (250 mL) coarsely chopped cashews or peanuts
Combine flour, sugar, baking powder and baking soda. Cut in butter and
1 tsp (5 mL) of the vanilla until mixture resembles coarse crumbs.
Press firmly on bottom of 13 x 9-inch (3.5 L) baking pan.
Bake in preheated 350ºF (180ºC) oven 15 minutes or until lightly browned.
Top evenly with marshmallows; bake 2 minutes longer or until
marshmallows begin to puff. Remove from oven;
thoroughly.
In heavy saucepan, over medium heat, combine Eagle Brand and peanut
butter chips; cook and stir until slightly thickened, about 4-6 minutes.
Remove from heat; stir in chow mein noodles, nuts and remaining
vanilla. Spread evenly over marshmallows.
Chill thoroughly. Cut into bars. Store loosely covered at room
temperature.
*or 1/2 cup (125 mL) creamy peanut butter
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