Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar Recipe

Name: Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar
Prep time: 25 min
Cook time: 43 min
Total time: 68 min
Yield: Serves 1 or more
Ingredients: ¾ cup (170g) unsalted butter; White Sugar; 2 large eggs; 1 teaspoon vanilla extract; All Purpose Flour; 1 teaspoon baking powder; ½ teaspoon salt; Cocoa Powder; Walnuts; Mini Marshmallows; Semi Sweet Chocolate Chips; ½ cup (120g) creamy peanut butter; Crispy Rice Cereal

Indulge in this decadent dessert! Our Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar features a rich chocolate cake base, a gooey marshmallow center, and a crunchy peanut butter Rice Krispies topping. This recipe is easily adaptable to a 13x9 inch pan, perfect for sharing (or not!). Prepare to be amazed by the perfect blend of textures and flavors – a truly unforgettable treat!

Prep Time 25 mins

Cook Time 43 mins

Calories 2333.4 kcal

Protein 81g

Rating 5.0 (3 Reviews)

Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar

¾ cup (170g) unsalted butter
White Sugar
2 large eggs
1 teaspoon vanilla extract
All Purpose Flour
1 teaspoon baking powder
½ teaspoon salt
Cocoa Powder
Walnuts
Mini Marshmallows
Semi Sweet Chocolate Chips
½ cup (120g) creamy peanut butter
Crispy Rice Cereal

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How to Make Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar

Preheat oven to 350°F (175°C).
Grease and flour a standard jelly roll pan (or a 13x9 inch baking pan).
In a large mixing bowl, cream together ¾ cup (170g) unsalted butter and 1 ½ cups (300g) granulated sugar until light and fluffy (about 3-4 minutes).
Beat in 2 large eggs and 1 teaspoon vanilla extract for another 2 minutes.
In a separate bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ½ cup (60g) unsweetened cocoa powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in ½ cup (60g) chopped nuts (optional).
Spread the batter evenly in the prepared pan.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and evenly sprinkle 10 oz (280g) mini marshmallows over the warm cake.
Return to the oven for 2-3 minutes, or until marshmallows are slightly melted.
Using a knife dipped in hot water, gently spread the melted marshmallows evenly across the cake.
Let the cake cool completely.
For the topping: In a medium saucepan over low heat, melt 1 cup (227g) semi-sweet chocolate chips, 3 tablespoons (45g) unsalted butter, and ½ cup (120g) creamy peanut butter, stirring constantly until smooth.
Remove from heat and stir in 4 cups (150g) Rice Krispies cereal until evenly coated.
Spread the peanut butter Rice Krispies mixture evenly over the cooled marshmallow layer.
Refrigerate for at least 30 minutes to allow the topping to set.
Cut into squares and serve.