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This quick gluten-free butterscotch peanut bar tastes like a popular candy bar.
Melt butterscotch chips, peanut butter and butter over low heat in 3-quart saucepan, stirring constantly, 3-5 minutes or until smooth. Cool 5 minutes.
Stir in peanuts. Stir in marshmallows. Pour into buttered 8-inch square pan. Cover; refrigerate 30 minutes or until set.
Melt milk chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until melted. Drizzle over bars. Cover; refrigerate until chocolate is set .
Cut into bars. Store covered in refrigerator.
Dietary Fiber: 1g
It tasted good however it was too gooey (and I refrigerated it overnight). When I cut them, they were difficult to get out of the pan without oozing apart. I used organic peanut butter so maybe that was the problem...too oily?
Easy to make and so good I made it for my husband's annual family cookie exchange.
I like this adaptation. Never tried putting chocolate on the top before. However, I think you should try it with salted, dry roasted peanuts. I t seems t bring out the flavor of the peatnuts more.
I did like these,but I could't taste ANY butterscotch. They did taste better at room temperature. Right out of the frige, the peanutbutter wasa bit overwhelming. These were well recieved by all!
I love making this recipe! It was so tasty.. I can't wait for my neices and nephew come here to visit. I know that they will simply love it, as I did!!!God bless you all!! Great recipe!!
Not a recipe for a picnic in 95 degree weather! Next time I will chop the peanuts ~ but they tasted great just a little melty
Took previous advice - coarsly chopped peanuts, reduced shortning in topping sauce. They have to be kept cool in AZ before serving. Added coconut flakes to the 'body' of the bar - great flavor! Got requests for the recipe!
Very easy and tasty! A great sweet treat. I use only 1 tsp. of shortening for the glaze. I found 2 tsp. made the chocolate a little too runny.
This turned out very good. Next time I make it though I am going to mix some chocolate in as well instead of just putting it on top.
I use colored marshmallows, and coarsely chop the peanuts.
This is so easy and is a huge crowd pleaser. I almost always have to make a double batch.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2535
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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