Peanut Butter Marshmallow Drizzle Recipes

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PEANUT BUTTER MARSHMALLOW SQUARES



Peanut Butter Marshmallow Squares image

Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.

Provided by Teri D

Categories     Bar Cookie

Time 15m

Yield 40 pieces, 40 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine
1 cup peanut butter
1 (300 g) bag butterscotch chips
1 (200 g) bag mini-white marshmallows

Steps:

  • Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
  • Stir in mini marshmallows.
  • Pour in a greased 11" x 13" pan.
  • Refrigerate and cut into small (1-1/2") squares.

Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9

PEANUT BUTTER MARSHMALLOW DRIZZLE



Peanut Butter Marshmallow Drizzle image

This is awesome drizzled over vanilla ice cream. Also good served over chocolate cake. Recipe from Mr Food.

Provided by Marie

Categories     Dessert

Time 15m

Yield 1/2 cup

Number Of Ingredients 3

5 ounces peanut butter chips
6 large marshmallows
1/3 cup evaporated milk

Steps:

  • In a medium saucepan, combine all the ingredients over low heat.
  • Stir until the sauce is melted and smooth.
  • Immediately drizzle over your favorite chocolate or white cake or ice cream.

Nutrition Facts : Calories 1994.6, Fat 97.3, SaturatedFat 45, Cholesterol 48.7, Sodium 953.9, Carbohydrate 218.5, Fiber 13.7, Sugar 160.8, Protein 64.8

PEANUT BUTTER CAKE AND CHOCOLATE MARSHMALLOW GLAZE



Peanut Butter Cake and Chocolate Marshmallow Glaze image

All I can say is my family just loves this cake and so do my friends . I am asked to make this cake when invited to a family get together or stay home! LOL

Provided by Pat Duran @kitchenChatter

Categories     Cakes

Number Of Ingredients 15

CAKE:
1/2 cup(s) creamy peanut butter
3 medium bananas, mashed
2 tablespoon(s) vegetable oil
1/2 cup(s) water or more if needed
2 large eggs
2 tablespoon(s) cocoa powder
18 ounce(s) pkg. devils food cake mix(no pudding kind)
1/2 cup(s) chopped peanuts
CHOCOLATE GLAZE:
1/2 cup(s) whipping cream
3/4 cup(s) semi-sweet chocolate chips
MARSHMALLOW GLAZE:
1 to 2 tablespoon(s) boiling water
1 cup(s) marshmallow creme

Steps:

  • Preheat oven to 375^. Spray a 9x13-inch baking pan;set aside. --- In medium bowl of mixer; beat peanut butter, banana, oil and water together on medium until smooth. with just a few small pieces of banana lumps. Beat in eggs, cocoa powder and cake mix on medium high for one minute, until well blended, add a little more water if desired (batter will be thick), Fold in peanuts. Pour into prepared pan .Bake for 35 minutes or tested done with toothpick. Cool on wire rack.
  • Make Chocolate Glaze: In a safe bowl, microwave whipping cream on high 1 minute and 30 seconds. Remove and add the chips; let stand 2 minutes. Stir until smooth. Pour over top of cake. Spread evenly.
  • Make Marshmallow Glaze: In a small bowl, stir 1 Tablespoon of the boiling water into marshmallow creme until smooth. If glaze is to thick, stir in the remaining boiling water to make a glaze. Pour Marshmallow Glaze over chocolate glaze. Sprinkle with crushed nuts and dried banana chips on top.

PEANUT BUTTER MARSHMALLOW PIE



Peanut Butter Marshmallow Pie image

This is a great pie recipe for kids and adults as well. It is SOOO easy, quick and very good! A definite pleaser, hope you think so too! 8)

Provided by OceanIvy

Categories     Pie

Time 5m

Yield 6-12 serving(s)

Number Of Ingredients 7

graham cracker crust
1 cup marshmallow cream
1/2 cup peanut butter (crunnchy or smooth)
1 (8 ounce) package cream cheese
4 teaspoons sugar or 4 teaspoons artificial sweetener
1/2 pint whipping cream
1/2 cup milk

Steps:

  • Blend peanut butter, marshmallow cream and cream cheese in bowl.
  • Blend well.
  • Add sugar and whipping cream slowly as blending.
  • Stir in milk.
  • Blend well.
  • Pour mixture into pie crust.
  • Freeze until pie is thickened.
  • After pie has set for about 5-10 minutes, serve and enjoy!

CHEWY PEANUT BUTTER-MARSHMALLOW BARS



Chewy Peanut Butter-Marshmallow Bars image

Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.

Provided by Lidey Heuck

Categories     snack, cookies and bars, dessert

Time 2h20m

Yield 16 to 20 bars

Number Of Ingredients 7

6 tablespoons/85 grams unsalted butter, plus more for greasing the pan
6 cups/200 grams cornflake cereal
1 (12-ounce/340-gram) bag large marshmallows
1 teaspoon kosher salt (such as Diamond Crystal)
1/2 cup/125 grams natural creamy peanut butter
4 ounces/115 grams semisweet chocolate (preferably bar chocolate), roughly chopped
Flaky sea salt, for sprinkling

Steps:

  • Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
  • In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
  • Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
  • Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
  • Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
  • Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

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