Chewy Marshmallow Peanut Popcorn Bars Recipes

CHEWY MARSHMALLOW-PEANUT POPCORN BARS

Steps:

• Spray an 8x8 baking pan with cooking spray.
• Cook popcorn according to package instructions. Pour into a large bowl and spray with cooking spray.
• Toss with peanut butter powder to coat.
• Stir in Cereal.
• Place mini marshmallows in a small glass bowl and microwave for 1 minute or until melted.
• Stir into popcorn and cereal mixture until coated.
• Press popcorn mixture into prepared baking pan using a spatula. Let set before cutting into squares.

CHEWY PEANUT-MARSHMALLOW BARS

Steps:

• 1. For Crust: Preheat oven to 350 degrees. Place butter and peanut butter in small bowl and heat uncovered on high for 1 minute in microwave or until butter is melted. Stir well until blended. Place cake mix in medium bowl and whisk to break up lumps. Add peanut butter mixture and stir until a thick dough forms.
• 2. Break apart dough in to sections and distribute over bottom of ungreased large sheet pan. Pat dough into pan: spread evenly using your hands. Bake 15-17 minutes or until crust is set and golden brown. Remove from oven and let cool for 2 minutes.
• 3. Meanwhile, combine peanut butter, corn syrup and butter in 3 qt.pan. Cook over medium heat, stirring constantly until mixture is smooth. Spoon 3/4 cup of the peanut mixture over hot crust and spread evenly.Spread Marshmallows evenly over the top. Return to oven and bake and additional 1- 2 minutes until marshmallows begin to puff a little. Remove pan from oven.
• 4. Add cereal and peanuts to the remaining peanut butter mixture and spoon over Marshmallows and spread evenly. Cool completely or until set and cut into bars.

MARSHMALLOW-PEANUT POPCORN

Steps:

• In a large bowl, combine popcorn, marshmallows, peanuts and, if desired, pretzels. In a small saucepan, combine sugar, butter and corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat., Immediately spread onto waxed paper; let stand until set. Break into pieces. Store in airtight containers.

CHEWY SALTED PEANUT BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Press into prepared pan. Bake until lightly browned, 8-10 minutes. Sprinkle peanuts over crust., In a small saucepan, melt butterscotch chips, corn syrup and butter over medium heat; stir until smooth. Drizzle over peanuts. Bake until bubbly, 6-8 minutes longer. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Cut into bars.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

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.