Homemade Big Hunk

1 larger bottle Planters Dry Roasted Peanuts (lightly salted)

3 smaller jars Kraft Marshmallow Cream

2 1/4 cups light corn syrup

2 1/4 cups sugar

1 1/2 tsp vanilla

6 Tbsp butter, melted

1/4 tsp salt

Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. Remover from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated. Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

Oh Henry Bars

1 cup of sugar
1 cup of karo syrup
1 cup of peanut butter
4 to 6 cup of rice Krispies
1 12 oz bag of chocolate chips

Boil the syrup and peanut butter together until sugar is dissolved or for about 1 min. Remove from heat. Stir in peanut butter. Gradually stir in the Rice Krispies. Press into a buttered 9X13 inch pan. Sprinkle the chocolate chips over the top . When melted, spread the chips over the top of mixture

Peanut Butter Bars

¾ c. margarine
¾ c. brown sugar
¾ c. sugar
2 eggs
¾ c. peanut butter
2 tsp. vanilla
1 ½ c. flour
¾ tsp. baking soda
½ tsp. salt

Mix margarine, sugars, and eggs. Beat well. Add peanut butter and vanilla and mix well. Stir in dry ingredients.Spread batter in greased 9x13 pan.Bake @ 350 for 15-20 minutes. Edges will just start to lightly brown. Let cool completely.

Filling:
¾ c. peanut butter
½ c. margarine
2 ½ c. powdered sugar

Mix all well. Add milk until filling is spreadable (about ¼ c.)Spread on cooled bars.

Topping:
Melt 1 package milk chocolate chips. Spread over filling. Let sit several hours or overnight for easier cutting. This also allows the chocolate to set up. Don’t refrigerate—chocolate will be too hard to cut.

Everytime someone asks me to bring a dessert--this is the one they want me to bring. I only make these to take somewhere, because I will eat the whole pan if they are sitting at my house.