1/2 cup cold margarine or butter, cut into small pieces
1 Tbsp vanilla extract, divided
3 cups JET-PUFFED Miniature Marshmallows
1 (14-ounce) can Eagle Brand sweetened condensed milk
1 cup peanut butter flavored chips or 1/2 cup creamy peanut butter
1 (3-ounce) can chow mein noodles
1 cup coarsely chopped PLANTER'S cashews or peanuts
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Let's Make It
Preheat oven to 350°F. In medium mixing bowl, combine flour, sugar, baking powder and baking soda. Cut in margarine and 1 teaspoon vanilla until mixture resembles coarse corn meal. Press firmly on bottom of ungreased 13x9-inch baking pan. Bake 15 minutes or until lightly browned.
Top evenly with marshmallows; bake 2 minutes longer or until marshmallows begin to puff. Remove from oven; cool.
Meanwhile, in heavy saucepan, over medium heat, combine sweetened condensed milk and peanut butter chips; cook and stir until slightly thickened, 6 to 8 minutes. Remove from heat; stir in remaining ingredients. Spread evenly over marshmallows. Chill thoroughly. Cut into bars. Store loosely covered at room temperature.