"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
16 oz dry roasted peanuts 12 oz Reese peanut butter chips 2 1/2 T. butter 1 can sweetened condensed milk 2 cups miniature marshmallows.
Grease a 9 by 13 pan; put 1/2 (16 oz) jar dry roasted peanuts in the bottom of the pan. Melt: 12 oz peanut butter chips and 2 1/2 T. butter. Take off the stove and add: sweetened condensed milk and the marshmallows. Mix until coated. Pour this mixture over peanuts in the pan, place the other 1/2 jar of peanuts over the top and press down lightly. Let set.
This is a no bake recipe, it just needs to set for a couple of hours before cutting. Darla's recipe calls for 4 T. butter and 10 oz miniature marshmallows, that was the only difference.
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