Ingredients Jump to Instructions ↓

  1. 1 cup Pillsbury BEST® All Purpose Flour

  2. 1/4 cup firmly packed brown sugar

  3. 1/2 teaspoon baking powder

  4. 1/4 teaspoon baking soda

  5. 1/2 cup cold butter, cut into small pieces

  6. 1 tablespoon vanilla extract, divided

  7. 3 cups miniature marshmallows

  8. 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

  9. 1/2 cup Jif® Creamy Peanut Butter , or 1 cup peanut butter-flavored chips

  10. 1 (3 oz.) can chow mein noodles

  11. 1 cup coarsely chopped cashews or peanuts

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350ºF. Combine flour, sugar, baking powder and baking soda in medium bowl. Cut in butter and 1 teaspoon vanilla with pastry blender or 2 knives until mixture resembles coarse crumbs. Press firmly onto bottom of ungreased 13 x 9-inch baking pan.

  2. BAKE 15 minutes or until lightly browned. Top evenly with marshmallows; bake an additional 2 minutes or until marshmallows begin to puff. Remove from oven; cool.

  3. COMBINE sweetened condensed milk and peanut butter in heavy saucepan over medium heat; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in chow mein noodles, nuts and remaining 2 teaspoons vanilla. Spread evenly over marshmallows. Cool. Chill. Cut into bars.


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