Chocolate Peanut Butter Marshmallow Bars Recipes

CHOCOLATE CHIP MARSHMALLOW SQUARES

Steps:

• On stovetop or in microwave melt first 3 ingredients.
• When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, cream 3/4 cup butter or margarine and sugar. Add eggs and vanilla; beat until fluffy.
• Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake for 15-18 minutes.
• Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
• For topping, combine chocolate chips, 3 T. butter or margarine and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.

4 INGREDIENT PEANUT MARSHMALLOW BARS

Steps:

• Line a 9x9x2-inch pan with parchment paper.
• In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny.
• Remove pan from heat. Allow to cool for two minutes.
• Stir marshmallows into cooled chocolate mixture. Spread mixture into prepared pan.
• Chill for three hours or overnight. Using parchment paper, lift bars out of pan. Cut into small squares (These are sweet and rich. Small bars are perfect.)
• Serve or store in a sealed container.

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Spray an 8x8 inch baking pan with vegetable oil spray or line with parchment paper.
• Add the condensed milk, peanut butter chips, 1 cup chocolate chips, peanut butter and vanilla into a large dutch oven on medium low heat for about 5 minutes (mixture will be very thick).
• Remove from heat and let sit for 10 minutes.
• Mix in half of the marshmallows, peanuts and remaining chocolate chips then top with the rest of them pushing them in slightly to adhere them to the mixture.
• Refrigerate for 2 hours until fully chilled before slicing.

CHOCOLATE PEANUT BUTTER MARSHMALLOW TREATS

Steps:

• Grease and line an 8×8 pan with parchment paper. Allow the paper to reach over the edges of the pan for easy removal.
• In a large pot over medium heat, melt down the peanut butter, chocolate, and butter.
• Add in the marshmallows and continue to stir until melted and smooth.
• Remove from heat and stir in the vanilla, followed by the rice cereal.
• Dump the mixture into the prepared pan and press it in evenly.
• Chill the bars for about 45 minutes or until set.
• When you're ready to serve, melt the 2 tablespoons of peanut butter in the microwave then drizzle over top. Cut into 9 large bars or 16 small bars and enjoy!

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.

CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS

Steps:

• Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
• Add marshmallows and mix.
• Pour in a greased 8inch pan and put in fridge for about 2 hours.
• If you need this quick, put in freezer for about 45 minutes.

CHOCOLATE-PEANUT BUTTER MALLOW BARS

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

CHOCOLATE PEANUT BUTTER MARSHMALLOW BARS RECIPE

Steps:

• Heat oven to 350ºF.
• Mix 1 cup peanut butter and sugar in medium bowl with mixer until light and fluffy. Blend in egg. Stir in oats. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
• Bake 15 min. Cool completely.
• Microwave chocolate and remaining peanut butter in large microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add marshmallow creme; mix well. Spread over crust.
• Sprinkle with nuts; press gently into marshmallow creme. Cut into bars.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. 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 flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 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 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. Immediately spread over bars. Chill until set.