16ozSalted Cocktail Peanutsnot Spanish, not dry roasted
Instructions
Divide 16 oz Salted Cocktail Peanuts into 3 dishes. First dish gets ½ the peanuts (about 1½ cups). Split the remaining peanuts between the two empty dishes to get a ¼ of the can (about ¾ cup each) in the last two dished.
Line 9x13 pan with parchment paper
Lightly spray parchment with cooking spray
Sprinkle ¼ 16 oz Salted Cocktail Peanuts (about ¾ cup) in bottom of the 9x13 pan
Melt 2½ tablespoons butter in a kettle. I use non-stick for easy cleanup.
Add 10 oz Reese's Peanut Butter Baking Chips and stir until melted and combined
Stir in 14 oz Sweetened can condensed until combined
Mix in ½ of the 16 oz Salted Cocktail Peanuts (about 1½ cups)
Cool mixture slightly
Pour mixture over 10 oz Mini Marshmallows and mix until everything is just coated.
Immediately spread mixture over peanuts in 9x13 pan. I usually place spoonfuls of the gooey mixture on top and spread out from there.
Top with remaining ¼ of 16 oz Salted Cocktail Peanuts (about ¾ cup) and press into mixture
Cool and set mixture for 4 hours
Definitely tastes better the sooner you eat it.
Notes
Linda's sister Lois at Bills funeral. January 6, 2025. Winthtop MN. Peace Lutheran Church.