Ingredients for Deluxe Chocolate Marshmallow Bars
- 1 cup (2 sticks) softened butter
- 1 ¾ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Baking Cocoa
- 1 cup chopped nuts (optional)
- Miniature Marshmallows
- 1 cup semi-sweet chocolate chips
- ¼ cup creamy peanut butter
- Rice Krispies
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How to Make Deluxe Chocolate Marshmallow Bars
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jelly roll pan.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped nuts (optional).
- Spread the batter evenly into the prepared pan.
- Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- While the cake is still warm, evenly sprinkle 1 (10-ounce) bag of miniature marshmallows over the top.
- Return to the oven for 2-3 minutes, or until the marshmallows are slightly melted.
- Using a knife or spatula dipped in hot water, gently spread the melted marshmallows evenly over the cake.
- Let the bars cool completely in the pan.
- For the topping: In a medium saucepan, combine 1 cup semi-sweet chocolate chips, 2 tablespoons butter, and ¼ cup creamy peanut butter.
- Cook over low heat, stirring frequently, until melted and smooth.
- Remove from heat and stir in 1 cup Rice Krispies cereal or similar crispy cereal.
- Spread the chocolate-peanut butter mixture evenly over the cooled marshmallow layer.
- Refrigerate for at least 2 hours before cutting into bars.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
63g
Fat
25g
Carbs
7g
