It might be because I made these on the most humid day of the year, but the top layer stayed a bit on the goo-ey side– goo-ey, but good. Here’s are two photos of how they turned out…
(Photo by me, Doris)
1 cup unsifted flour
1/4 cup firmly packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla
1/2 cup cold butter, cut into small pieces
3 cups miniature marshmallows
1 cup coarsely chopped peanuts OR cashews
1 of 3-oz. can chow mein noodles
1 of 14-oz. can sweetened condensed milk (not evaporated milk)
1 cup peanut butter flavored chips OR 1/2 cup creamy peanut butter
2 teaspoons vanilla
1. Preheat panggangan to 350-degrees (325-degrees for glass dish).
2. In medium mixing bowl, combine flour, sugar, baking powder, and baking soda. Add the teaspoon of vanilla and cut in cold butter until mixture resembles coarse corn meal (can use food processor for this). Press firmly on bottom of UNgreased 9x13inch baking pan/dish.
3. Bake 15 minutes or until very lightly browned. Top evenly with marshmallows; bake two minutes longer or until marshmallows begin to puff. Remove from oven; set aside until cool.
4. Sprinkle chow mein noodles, and chopped nuts evenly over the marsmhallow– set aside, again, while you complete the next step:
5. In heavy saucepan, over medium heat, combine sweetened condensed milk and peanut butter chip (or peanut butter); cook and stir until slightly thickened (6 to 8 minutes). Remove from heat. Add and stir in another 2 TEASPOONS of vanilla. Pour evenly over marshmallow, noodle and nut layer. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.
Source Recipe: http://milkmaidrecipebox.blogspot.com