This is Marilyn's recipe and it is VERY good! Salted Peanut Bars (The flavor of a Pay Day candy bar.) 1 1/2 cups all purpose flour 2/3 cup firmly packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/4 + 1/4 cup butter, softened 1 teaspoon vanilla 2 egg yolks 3 cups miniature marshmallows 2/3 cup corn syrup 2 teaspoons vanilla 1 (10-oz.) pkg. ReeceÂs peanut butter chips 1 (16-oz.) can salted, dry roasted peanuts Heat oven to 350°. In large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup softened butter, 1 teaspoon vanilla, and egg yolks until crumbly. Press firmly in bottom of ungreased 9X13X2-inch baking pan. Bake for 12 to 15 minutes or until lightly browned. Remove from oven and immediately sprinkle with marshmallows. Return to oven and bake an additional 1 or 2 minutes until marshmallows just begin to puff. Cool while preparing topping. In a large saucepan, combine corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Over low heat melt just until chips are melted and mixture is smooth, stirring constantly. Remove from heat and stir in peanuts. Immediately spoon warm topping evenly over marshmallows; dipping your fingers in water to prevent stickiness, spread to cover. Refrigerate until firm; 1 hour and cut into bars dipping the knife into hot water occasionally

Actually, peanut butter sits in a jar for a year and more without refrigeration and doesn't spoil, so why clean it out at all? Eventually, it will dry up and just fall out. Probably not the answer some people would want, but I coat the insides of large bones with peanut butter and never worry that our dog can't get to the middle. Eventually, it just isn't there any more. Same goes with velveeta cheese.

"Elmer, unless you are making a GMO argument and corn," Yes, and, (taking one step at a time) The major reason why high fructose corn syrup is so widely used in the US (and much less so elsewhere) is that sugar in the US has an artificially higher price than anywhere else in the world. Why? Because import tariffs were put in place to hinder sugar imports and artificially protect the rather small remaining US sugar industry. Yes, politics. Sweet corn syrup is a cheaper ingredient, though it wouldn't be if sugar were sold at normal market prices here. I don't support ag subsidies of any kind, they don't benefit the small farmer as they were originally intended to do. The EU has much higher standards of food wholesomeness and quality. Sugar is preferred there and sweet corn syrup isn't. The EU doesn't have the huge corn industry lobby the US has, that plays a role too. The GMO feature is of concern to me, I don't support that practice either. Sweet corn syrup is a manufactured, processed food. I avoid those as much as possible. I avoid any product with sweet corn syrup instead of sugar. Pass the sugar, please.

Forgot to answer the question. I like peanut butter just about any way I can get it. I mostly eat it with a banana or apple and cheese though. You all are making me crave it with celery though. I prefer natural with no sweeteners or extra oil. Crunchy is my favourite.