Chocolate Peanut Butter Marshmallow Bars Recipes

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CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! -Dawn Lowenstein, Huntingdon Valley, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 5 dozen

Number Of Ingredients 8



Chocolate Marshmallow Peanut Butter Squares image

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.

Nutrition Facts : Calories 85 calories, Fat 4g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

1 can (14 ounces) sweetened condensed milk
1 package (11 ounces) peanut butter and milk chocolate chips
1/2 cup milk chocolate chips
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups miniature marshmallows
1 cup broken miniature pretzels
1 cup Rice Krispies

CHOCOLATE PEANUT BUTTER DREAM BARS

Who doesn't like this dessert duo? Add your favorite combination of candies to garnish the tops of these chocolate peanut butter dream bars. -Cindi DeClue, Anchorage, Alaska

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 10



Chocolate Peanut Butter Dream Bars image

Steps:

  • Preheat oven to 350°. In a large bowl, finely crush 24 of the cookies; stir in melted butter. Press onto the bottom of an ungreased 9-in. square baking pan. Bake until lightly browned, about 10 minutes. Cool completely., In a small bowl, whisk pudding mix and milk until smooth; spread over cooled crust. In another small bowl, beat cream cheese, powdered sugar and peanut butter. Fold in 1 cup whipped topping. Spoon cream cheese mixture over pudding; gently spread to cover pudding. Spread remaining whipped topping over cream cheese layer. Cover and refrigerate for at least 2 hours. , Coarsely crush remaining 8 cookies. Sprinkle crushed cookies and chips over whipped topping before serving.

Nutrition Facts : Calories 448 calories, Fat 25g fat (12g saturated fat), Cholesterol 23mg cholesterol, Sodium 300mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 2g fiber), Protein 8g protein.

1 package (16 ounces) Nutter Butter cookies, divided
1/4 cup butter, melted
1 package (3.90 ounces) instant chocolate pudding mix
1-1/2 cups 2% milk
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/3 cup crunchy peanut butter
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup milk chocolate chips
1/4 cup peanut butter chips

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

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



Chewy Peanut Butter-Marshmallow Bars image

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.

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

CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS

Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.

Provided by Finally a mom

Categories     Dessert

Time 11m

Yield 12-16 serving(s)

Number Of Ingredients 4



Chocolate, Peanut Butter and Marshmallows image

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.

Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3

2 cups marshmallows, small ones
225 g chocolate chips, 1 package
1 cup peanut butter
1 tablespoon margarine

DELUXE CHOCOLATE MARSHMALLOW BARS

I've been asked to share this marshmallow chocolate bar 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. - Esther Shank, Harrisonville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 15



Deluxe Chocolate Marshmallow Bars image

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.

Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups Rice Krispies

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