Zutaten für Double Chocolate Crumble Bars
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 cup chopped pecans
- Unsweetened Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Miniature Marshmallows
- Semi Sweet Chocolate Chips
- 1/2 cup creamy peanut butter
- Crispy Rice Cereal
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Zubereitung von Double Chocolate Crumble Bars
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, pecans, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Spread the batter evenly into the prepared baking pan.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and evenly sprinkle the mini marshmallows over the top.
- Return to the oven and bake for an additional 3 minutes, or until marshmallows are lightly golden.
- Let the bars cool completely in the pan on a wire rack.
- While the bars are cooling, prepare the topping: In a small saucepan over low heat, melt the chocolate chips and peanut butter, stirring constantly until smooth.
- Stir in the crushed chocolate sandwich cookies.
- Once the bars are completely cool, spread the chocolate peanut butter topping evenly over the top.
- Refrigerate for at least 2 hours, or until the topping is firm.
- Cut into bars and serve. Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
12g
Carbs
3g
