Gooey Marshmallow Peanut Butter & Chocolate Rice Krispies Bars

25m
Prep Time
18m
Cook Time
43m
Ready In

Recipe: #572

October 15, 2011



"A chocolate crust topped with a gooey marshmallow chocolate and peanut butter topping, I most always double the chocolate/peanut butter and rice krispies topping as the topping is soooo good, this is the ultimate Rice Krispies cereal bar!"

Original is 24 servings
  • CRUST
  • TOPPING

Nutritional

  • Serving Size: 1 (66.5 g)
  • Calories 286
  • Total Fat - 16.1 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 45.1 mg
  • Sodium - 207.8 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 1.1 g
  • Sugars - 20.7 g
  • Protein - 4.9 g
  • Calcium - 23.4 mg
  • Iron - 1 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 13 x 9-inch baking pan.

Step 3

For the crust; in a large bowl cream the butter with sugar for about 3 minutes.

Step 4

Add in eggs and vanilla and beat until well blended (about 2 minutes).

Step 5

In a bowl sift the flour with baking powder, salt and cocoa powder; add to the creamed mixture then beat until blended.

Step 6

Mix in the nuts if using.

Step 7

Transfer/spread into baking pan.

Step 8

Bake 15-18 minutes.

Step 9

Remove from oven and immediately sprinkle the marshmallows over the hot crust; return to oven for 2-3 minutes.

Step 10

Using a sharp knife dipped in water spread the marshmallow evenly over the crust; cool for about 30 minutes or more.

Step 11

In a small saucepan (can do this in the microwave also) combine the chocolate chips with 3 tablespoons butter and peanut butter; stir over low heat until the chocolate chips are melted and combined with the butter and peanut butter.

Step 12

Remove from heat and stir in the Rice Krispies cereal.

Step 13

Dollup the mixture over the bars (the mixture does not have to cover the marshmallow completely).

Step 14

Refrigerate then cut into squares.

Tips


No special items needed.

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