The Bardic Chef: Recipe – Crunchy Peanut Bars

Peanuts. Peanuts! What an interesting prize that none of these adventurers can appreciate. The count had a shipment arrive earlier in the week, and offered me barrels upon barrels of them to see what I could create. There are so many options – from savory to sweet – but what I truly want to make is a quick snack, something simple to offer adventurers passing through – at a premium price of course – that will keep their energy up, and provide them some delicious nutrition.


  • 5 cups shelled peanuts
  • 2 cups milk
  • 3 ½ cup sugar
  • 1/3 cup cornstarch
  • 2 tsp honey
  • 1 cup syrup
  • 2 tsp oil
  • 7 tbsp butter
  • ½ cup prepared gelatin
  • 1 cup cold water
  • Salt to taste


Combine gelatin with ½ cup of water and whisk. In a saucepan, combine other ½ cup of water with 1 ½ cups of sugar, syrup, and a pinch of salt. Cook over medium heat for three to four minutes. Uncover and cook on low heat for ten minutes more. Remove from heat immediately. Mix gelatin, syrup mixture, and whisk at a feverish pace, until thickened, about 15 minutes. Mix ¼ cup of sugar and cornstarch in a small bowl, grease a 13 x 9 pan, then coat with the cornstarch mixture. Pour sugar gelatin mix into the pan, dust with more cornstarch, and allow to sit for 4 hours minimum. Marshmallows have now formed and can be used for the rest of the recipe.

Thoroughly wash all of the peanuts, pat dry, and spread on multiple thin baking pans. Bake at 350 for 15 minutes, turn, and scatter, then bake 15 minutes more. Sprinkle with salt and allow to cool.

Separate two cups of the roasted peanuts. Using a mortar and pestle, crush the peanuts until they have formed a paste. Combine with honey and oil until smooth. Set peanut butter to the side.

Whisk together 2 cups of milk and ¾ cup of sugar over medium heat, then reduce to a simmer. Reduce to half, continuing to whisk, until about 30 minutes have passed. Remove from heat, stir in 4 tbsp of butter, and cool.

Line a long baking dish with parchment paper and spread 1 ½ cups of peanuts across the bottom of it. In a heated pot, combine remaining butter and peanut butter mixture over low heat. Add marshmallows, and the condensed milk until completely melted together. Pour this mixture over the peanuts in the pan, then sprinkle remaining peanuts on top. Press them into the mixture.

Chill until set. Cut into bars.