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Ingredients
| salted butter: 3/4 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 3 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/3 cups |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| unsweetened cocoa powder (sifted): 3 Tbl |
| walnuts (chopped): 1/2 cup (optional) |
| miniature marshmallows: 4 cups |
| semisweet chocolate chips (chips): 1 1/3 cups |
| salted butter: 3 Tbl |
| peanut butter: 1 cup |
| Rice Krispies: 2 cups |
Deluxe Chocolate Marshmallow Bars
Credit: AllRecipes
User rating:
"Bar cookie with a thin cookie base, and a top layer made up of crisp rice cereal, peanut butter, and marshmallows."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, cream 3/4 cup butter or margarine and sugar. Add eggs and vanilla; beat until fluffy.
- Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake for 15-18 minutes.
- Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
- For topping, combine chocolate chips, 3 T. butter or margarine and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.