Ingredients
- 2 cups chocolate wafer crumbs (about 40 wafers)
- 1 1/2 cups old-fashioned oats
- 1 1/4 cups confectioners' sugar
- 1/4 teaspoon coarse salt
- 5 ounces butter (1 stick plus 2 tablespoons, cut into small pieces)
- 1 cup peanut butter (CHUNKY)
- 3/4 cup peanut butter (SMOOTH)
- 3 tablespoons peanut butter (SMOOTH)
- 10 ounces semisweet chocolate, melted
- 1 1/2 ounces milk chocolate, melted
- 1 cup mini marshmallows (well-packed or 1 1/3 cup lightly-packed)
- 1/2 cup peanuts
- Caramel sauce
How to Make
-
Step 1: Coat a 9x13 inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.
-
Step 2: Combine crushed wafers, oats, sugar, and salt in a large bowl.
-
Step 3: Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined.
-
Step 4: Add peanut butter mixture to wafer mixture, stirring until combined.
-
Step 5: Transfer to baking dish, and firmly press mixture into an even layer. Refrigerate for 30 minutes.
-
Step 6: Pour melted semisweet chocolate over chilled mixture, using a spatula, spread into a thin layer that covers the entire surface. Add marshmallows and peanuts.
-
Step 7: Then drizzle caramel sauce and melted chocolate. Refrigerate until hardened.
-
Step 8: Let bars stand at room temperature before serving. (Sliced bars can be refrigerated for up to 1 week or frozen for up to 1 month.)
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.