It would be easy to measure out all of the ingredients and mix them together, but the convenience of opening a box and being done with that part is hard to resist, it saves time and eliminates the risk of screwing up the measurements. The mix combined with the butter and egg results in a sugary-rich cookie-like base that provides a decadent foundation for the layer of mini marshmallows and peanutty topping. Overall, this treat is pretty much amazing, kind of like a home-made candy bar. Awesome!
I never would have thought to use a cake mix like this. I’m glad I’m sticking with the original recipes while making these treats – just to see how the individual ingredients effect the final dish. I’m starting to see that by using a different cake mix, melting chip and/or nut this treat could be transformed into a number of delicious snacks similar in make up but totally different in taste. There will be many more sweet treats here at Behind the Bites in 2013.
After making the first few of Aunt Suzy’s treats I have a hundred ideas of how I could create a custom-made treat. So far, the mystery and intimidation of deserts is really fading away. I have to admit though, my sweet tooth and desire for sugar hasn’t changed. I’ll take a medium-rare ribeye over any desert, anytime. I ate as many sweets as I wanted as a kid and never developed that desert-craving that so many are effected by. Don’t get me wrong, I love a great desert, I just don’t get cravings for them. I do however get cravings for grilled or fried food, which can be worse for your health than a sweet tooth. Have your Twinkies, I'll take a steak and fries!
Eat well, cook often ...
Make 32 treats; 30 minutes active,
2 hours cooling
1 box Yellow cake mix
1/2 C Butter melted
3 C Mini marshmallows
1/4 C Butter
1 Pkg Peanut butter chips (10 oz)
2/3 C Light corn syrup
2 tsp Vanilla extract
2 C Dry roasted peanuts
2 C Crispy rice
In a bowl, combine cake mix, butter and egg until a thick dough forms. Pat down flat into a cake pan and bake in a preheated 350° oven, until light golden in color, 10 to 12 minutes.
Top with mini marshmallows and return to oven for 3 to 4 minutes more or until marshmallows are puffy and slightly golden brown. Remove and chill in refrigerator for 10 minutes.
Make topping, spread, cool and serve
In a saucepan over medium heat stir together butter, peanut butter chips, corn syrup and vanilla until chips are melted and mixture is creamy smooth. Stir in peanuts and crispy rice cereal. Spread topping over marshmallows and crust, refrigerate until cooled completely. Cut and serve.