Deluxe Chocolate Marshmallow Bars
I'd have to say that I've been asked to share this chocolaty layered recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count.
I'd have to say that I've been asked to share this chocolaty layered recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 3 eggs
- 1 cup peanut butter
- 3 tablespoons butter
- 1 1/3 cups all-purpose flour
- topping:
- 1 1/2 cups sugar
- 3/4 cup butter softened
- 3 tablespoons baking cocoa
- 1/2 cup chopped nuts optional
- 4 cups miniature marshmallows
- 1 1/3 cups semisweet chocolate chips
- 2 cups rice krispies
- Carbohydrate 21.6363853938587 g
- Cholesterol 28.2650058009907 mg
- Fat 9.67127339763264 g
- Fiber 0.99340279093064 g
- Protein 2.580473414904 g
- Saturated Fat 5.01090264247202 g
- Serving Size 1 1 (41g)
- Sodium 126.182481527173 mg
- Sugar 20.6429826029281 g
- Trans Fat 0.602725808274585 g
- Calories 175 calories
Step-by-step
- In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350° for 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.
- For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Spread over bars immediately. Chill until set.
Managing the Marshmallow Layer
Pulling the pan from the 350-degree oven exactly at the 15-minute mark prevents the chocolate base from drying out before the marshmallows go on. Adding the miniature marshmallows for just two to three minutes allows them to soften without completely liquefying. Dipping the spreading knife in cold water keeps the sticky sugar coating from tearing the delicate marshmallow surface during distribution.Balancing Fat and Crunch
Combining semisweet chocolate chips, peanut butter, and butter over low heat creates a glossy emulsion that sets firmly without becoming brittle. Stirring crisp cereal into this warm mixture immediately adds cellular air pockets that shatter pleasantly against the dense bottom layer. Folding chopped nuts into the initial flour mixture provides structural resistance if included.Dietary Adjustments and Storage
Replacing all-purpose flour with a certified gluten-free measure works reliably due to the binding strength of the eggs. Keeping the finished bars chilled in an airtight container for up to five days preserves the contrast between the chewy marshmallow center and the snappy top glaze.
