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FERNA MALLOW PEANUT BARS
BASE
| Ingredients |
Quantity |
| FERNA BUTTINA BUTTER SUBSTITUTE |
1/3 cup |
| All purpose flour |
1 1/2 cups |
| Brown sugar, firmly packed |
2/3 cup |
| FERNA BAKING POWDER |
1/2 tsp. |
| FERNA IODIZED SALT |
1/2 tsp. |
| FERNA BAKING SODA |
1/4 tsp. |
| FERNA PRIMERA VANILLA CONCENTRATE |
1 1/2 tsps. |
| Egg yolk |
2 pcs. |
| Marshmallows |
3 cups |
TOPPING
| Ingredients |
Quantity |
| FERNA LIQUID GLUCOSE |
1/4 cup + 1 tbsp. |
| Water |
1/2 tsp. |
| FERNA BUTTINA BUTTER SUBSTITUTE |
3 tbsps. |
| FERNA PRIMERA VANILLA CONCENTRATE |
3 tsps. |
| Peanut butter |
1 cup |
| Crisp rice cereal |
2 cups |
| Peanuts |
2 cups |
PROCEDURE
1. Heat oven to 3500F. In a large bowl, combine
all base ingredients except marshmallows at
low speed until crumbly. Press firmly in bottom
of ungreased 9x13 inch pan.
2. Bake at 3500F for 12 to 15 minutes or until
light golden brown. Remove from oven; immediately
sprinkle with marshmallows. Return to oven;
bake an additional 2-3 minutes or until marshmallows
just begin to puff. Cool while preparing topping.
3. In a large saucepan, combine all topping
ingredients except cereal and peanuts. Heat
just until mixture is smooth, stirring constantly.
Remove from heat; stir in cereal and peanuts.
Immediately spoon warm topping over marshmallows;
spread to cover. Refrigerate 45 minutes or until
firm. Cut into bars.
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