These peanut marshmallow bars are a layered dessert consisting of a shortbread cookie crust, pillowy marshmallow center, and a sweet peanut fudge topping with roasted peanuts and crispy rice cereal.
I find myself craving peanuts these day. That must mean baseball season is almost here!
Asides from the flowers and blooms of springtime, I look forward to the start of baseball.
In honor of the start of baseball season, I’ve made these peanut marshmallow bars!
peanut marshmallow bars with chocolate drizzle
These bars are made up of everything you’d want in a treat: sweet, salty, and crunchy.
Plus, the addition of melted chocolate drizzled over the top just adds the perfect amount of decadence.
This layered dessert is made up of three layers. The bottom cookie layer sort of resembles a shortbread crust. It’s crumbly and super tasty.
On top of that is a layer of melted ooey-gooey marshmallows. And, layered over that is an unbelievably delicious mixture of peanut butter, salted and honey roasted peanuts, and crisp rice cereal.
Because my idea of decadent knows no bounds, a generous drizzling of melted dark chocolate completes the treat. The chocolate is optional. The bars are just as delicious without the chocolate.
How to make layered peanut marshmallow bar treats:
- Make the crust: the shortbread crust is quickly mixed together in a stand mixer. You may also mix the dough together by hand. Be sure that the butter has softened to room temperature for easy mixing.
- Bake the crust: Press the crust into a thin even layer in a 9×13-inch baking pan lined with greased foil. Leave a foil overhang on the sides so you can easily lift the bars out of the pan later. Bake the crust for about 10 minutes in a 350 degree F oven.
- Add marshmallow layer: Remove crust from oven and immediately sprinkle mini marshmallows on top. Return to oven for 2-3 minutes to soften marshmallows. Use a buttered/greased mini offset spatula to spread warm marshmallows into an even layer.
- Melt the filling ingredients: Gently heat corn syrup, butter, and peanut butter chips over low heat until smooth. Alternatively, heat at half power for 30 second intervals in the microwave until smooth. Fold in crisp rice cereal and peanuts.
- Spread peanut butter filling: Using a buttered/greased mini offset spatula, spread the peanut butter filling over the marshmallow layer.
- Chill: Allow the bars to cool to room temperature, about 3 hours. Or, speed up the process by cooling the bars in the fridge, about 1 hour. You may slice into bars once the peanut butter fudge topping is set.
- Add chocolate: Drizzle melted chocolate over cut bars and enjoy!
Where can I buy peanut butter chips?
- This recipe was tested using Reese’s Peanut Butter Chips. This can be purchased online, Target, and most supermarkets.
What else I can do with peanut butter chips?
- Use excess peanut butter chips to make these chocolate peanut butter chip cookies!
Can I sub in peanut butter for the peanut butter chips?
- No. The peanut butter chips are a vital part of the fudge.
- I have found this recipe for homemade peanut butter chips. However, I have not tested it for this recipe.
Can I sub out the corn syrup or use something else in its place?
- No. The light corn syrup is necessary for the formation of the fudge-like topping.
Chocolate Peanut Marshmallow Bars
- 1 ⅓ cup (175 g) all-purpose flour
- ½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup (113 g) unsalted butter
- ⅔ cup (140 g) light brown sugar, packed
- 2 large egg yolks
- 1 tsp vanilla extract
- 3 cups (160 g) mini marshmallows
- ⅔ cup (210 g) light corn syrup
- ⅔ cup (150 g)unsalted butter
- 1 - 10 ounce package peanut butter chips
- 2 cups (70 g) crisp rice cereal
- 1 cup (130 g) salted peanuts
- 1 cup (130 g) honey roasted peanuts
- 4 oz dark chocolate, melted
- Preheat oven to 350°F. Line 13x9-inch baking pan with heavy foil, extending the foil over the edges of the pan to allow for easy unmolding after baking.
- In a small bowl, whisk together flour, baking power, baking soda, and salt. Set aside.
- In a large bowl, beat butter using an electric hand mixer or stand mixer fitted with paddle attachment until smooth. Add brown sugar, yolks, and vanilla. Mix until well combined. Scrape down sides of bowl as needed.
- Add in flour mixture. Mix on low speed until incorporated. Press dough mixture into the bottom of prepared baking pan.
- Bake for 10-12 minutes until crust is lightly browned. Immediately sprinkle mini marshmallows over crust in even layer. Return to oven for 2-3 minutes until marshmallows have softened. Use a greased mini offset spatula to spread warm marshmallows to an even layer.
- In a large heavy bottomed saucepan, melt together corn syrup, butter, and peanut butter chips over low heat. Stir until smooth. Remove from heat and fold in rice cereal, salted peanuts, and honey roasted peanuts. Immediately spread over marshmallow layer. *Alternatively, place corn syrup, butter, and peanut butter in a large microwave safe bowl. Gently heat for 30 second intervals at half power until mixture is smooth and melted. Stir contents every 30 seconds.
- Allow to cool to room temperature (2-3 hours). Speed up cooling process by placing assembled bars in the fridge (about 1 hour).
- Use the foil overhand to lift the bars out of the pan. Slice into desired serving pieces. Drizzle melted chocolate over cut bars. Allow chocolate to set, or serve immediately.
- This recipe was tested using Reese's peanut butter chips. They are available online, Target, and in the baking aisle of most supermarkets.
- Use your choice of peanuts: honey roasted, dry roasted, cocktail peanuts, etc.
- Melted chocolate drizzle is optional.