Baked Marshmallow Peanut Butter Rice Krispies Bars
Recipe: #12132
February 21, 2014
Categories: Desserts, Cookies, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, New Years Picnic, Potluck, Oven Bake, Bars, Chocolate, more
"A KC favorite! A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping, bake time is for cake only."
Original is 20 servings
Ingredients
- CAKE
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- TOPPING
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Nutritional
- Serving Size: 1 (88.3 g)
- Calories 403
- Total Fat - 27.1 g
- Saturated Fat - 11.5 g
- Cholesterol - 58.7 mg
- Sodium - 331.3 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 2.1 g
- Sugars - 19.4 g
- Protein - 8.2 g
- Calcium - 35.1 mg
- Iron - 3.2 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Grease a 13 x 9-inch baking pan.
FOR THE CAKE
Step 3
In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes. Add in eggs and vanilla; beat for another 2 minutes.
Step 4
In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined. Mix in nuts (if using). Spread into the pan.
Step 5
Bake for 15-18 minutes. Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
FOR THE TOPPING
Step 6
Combine chocolate chips, butter and peanut butter in a small saucepan or in the microwave; cook over low heat, stirring constantly until well blended and smooth. Remove from heat, stir in the rice cereal. Dollop mixture over the bars (don't worry about completely covering the marshmallows).
Step 7
Chill and cut into squares.
Tips
No special items needed.
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