Delicious Peanut Butter Marshmallow Spread Kid Friendly Recipes
CHOCOLATE PEANUT BUTTER FUDGY SQUARES
My mom used to make these when I was a kid. They're kind of like a peanut butter fudge with chocolate on top, and so rich you can only eat a tiny bit, which is probably a good thing, because these cannot be healthy.
Provided by EmmyDuckie
Categories Candy
Time 2h15m
Yield 32 squares
Number Of Ingredients 5
Steps:
- Melt one stick of butter and mix with peanut butter and brown sugar.
- Stir in powdered sugar. (yep, the whole box) You may have to use your hands to get it incorporated.
- Spread into an 8x8 baking dish and refrigerate.
- Melt second stick of butter, add chocolate chips and stir until melted.
- Pour chocolate on top of peanut butter.
- Let them firm up in the fridge for an hour or two before you slice them.
Nutrition Facts : Calories 242.8, Fat 15, SaturatedFat 6.4, Cholesterol 15.2, Sodium 108.9, Carbohydrate 26.4, Fiber 1.3, Sugar 24, Protein 3.9
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
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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