The Delta Fair is over but we have the chance to taste a recipe that won first place in the creative cookie contest. Sharon Jasper from Bartlett received the Blue Ribbon for her delicious Peanut Butter Crunch Bars. This is her first time winning and she was one of 56 people to enter the contest.
Peanut Butter Crunch Bars
1 pound peanut butter sandwich cookies, coarsely crumbled
1 stick butter, melted
2 cups peanut butter chips
2/3 cup Karo Light Syrup
4 tablespoons unsalted butter
1 teaspoon vanilla
2 cups miniature marshmallows
1 cup chocolate chips
2 cups Spanish peanuts
2 cups pretzels, lightly crushed
Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with nonstick spray. Crush peanut butter sandwich cookies in a food processer until fine crumbs form. Add melted butter and process until crumbs clump together. Press crumbs into pan. Bake 15 minutes or until golden.
Melt peanut butter chips, Karo light syrup, butter, and vanilla in a saucepan over medium-low heat stirring until smooth, about 5 minutes. Spread 1/2 cup of the Karo mixture over the crumb base. Top mixture with marshmallows and chocolate chips and return to oven until marshmallows begin to puff, about 2 minutes. Do not allow marshmallows to brown.
Add peanuts and pretzels into remaining melted Karo mixture. Drop spoonfuls of the topping over the last layer and spread with a spatula sprayed with nonstick spray. Cool bars before cutting with a knife coated with nonstick spray.
Yields: approximately 28 bars