Chocolate Peanut Marshmallow Bars

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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.

Yield: 13x9-inch pan

Prep Time20

Cook Time15

Chill Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

Crust:

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

Topping:

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

Instructions

Crust:

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.

Topping:

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.

Notes

Ingredient Notes

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.
In a pinch you can make brown sugar by beating together 1 cup granulated sugar with 1 tablespoon molasses.

Storage Notes: Store cut bars in a single layer (or layered between wax paper) in an airtight container at room temperature for up to 3 days. Store in the fridge for up to one week.

Nutrition