CHOCOLATE PEANUT BUTTER S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
- Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
- Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
- Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
- Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.
PEANUT BUTTER S'MORES BARS
When I give these as gifts, they're gone in a flash! I make them ahead when it's convenient because they freeze well. You can use M&M's in different colors for holidays year-round. -Julie Wischmeier, Brownstown, IN
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. With floured hands, press dough into an ungreased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned and edges are firm., Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy., In a microwave, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over marshmallows; drizzle with chocolate mixture. Refrigerate until set before cutting.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT S'MORES MAGIC BARS
These gooey treats bring the campfire indoors. Toasted marshmallows are the perfect, pillowy topper for the ultimate bar packed with chocolate and peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 squares
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
- Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top.
- Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.
LOW FAT PEANUT BUTTER S'MORE BARS
I've made these several times and they are always an ooy gooy favorite. I make these low-fat, by subbing egg sub and vanilla yogurt for the eggs and oil in the brownie mix. The amounts are approximate to the type of mix you use. Please follow directions below for subbing according to your package. And by all means if you aren't watching your waistline, go for the "real deal."
Provided by MsSally
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Lightly grease 9x13 baking dish and preheat oven to 350°F Place whole crackers down middle of pan. Break other crackers to make a full layer of crackers on bottom of pan.
- Mix brownie mix, according to package, subbing egg substitute for eggs and vanilla yogurt for oil.
- Pour brownie mix over graham crackers and put in oven for about 25 to 28 minutes or till brownies are ALMOST done.
- Remove from oven, do NOT turn oven OFF.
- Pour marshmallows and chips over brownies evenly.
- Put back in oven for about 3 to 4 minutes or till marshmallows are puffed and chips are soft.
- Take out of oven and allow to cool for about 2 minutes Using a knife gently spread the marshmallows and chips over entire top of brownies. Use wet knife to cut into pieces and serve. Do NOT stack these together to store. Store in a single layer in tightly covered dish.
Nutrition Facts : Calories 108.4, Fat 3.4, SaturatedFat 0.6, Sodium 81, Carbohydrate 19.3, Sugar 1.3, Protein 1.4
LOWER FAT PEANUT BUTTER RICE KRISPIES BARS
I would suggest to use only Kraft Jet-Puffed marshmallows I have used other brands in the past and the taste and texture was not as good
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 15m
Yield 24 bars
Number Of Ingredients 5
Steps:
- Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
- In a saucepan over low heat melt butter with vanilla (do not brown the butter or bars will be dry).
- Add in marshmallows and stir until completely melted; remove from heat.
- Stir in peanut butter until completely combined.
- Mix in the cereal until combined.
- Using damp hands press into prepared pan.
- Cool completely then slice into 24 (2x2-inch) pieces or as desired.
Nutrition Facts : Calories 75.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 3.8, Sodium 75.7, Carbohydrate 15.2, Fiber 0.1, Sugar 7.8, Protein 0.6
REDUCED FAT PEANUT BUTTER PIE
I don't prepare dessert often but this pie is one of the exceptions. Sugar-free pudding, a reduced-fat graham cracker crust and a few other items keep the fat and calories down, but no one guesses that this sweet treat is lighter than other desserts.-Vickie Madrigal, Shreveport, Louisiana
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk milk and pudding mix for 2 minutes. Stir in peanut butter. Transfer to crust. Cover and chill for at least 3 hours. , Just before serving, spread with whipped topping. Drizzle servings with chocolate syrup.
Nutrition Facts : Calories 258 calories, Fat 12g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 180mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
S'MORES PEANUT BUTTER BARS
When was the first time you got hooked on rich and gooey s'mores? Try this version of a best-loved classic.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Make cookie dough as directed on pouch. Press dough into ungreased 13x9-inch pan.
- Bake 16 to 18 minutes or until golden brown around edges.
- Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. Reserve 1/4 cup. Pour remaining frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
- Bake 3 to 5 minutes longer or until marshmallows are puffed. Cool 15 minutes. Drizzle reserved frosting over bars. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 1 1/2 g
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
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.
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PEANUT BUTTER S'MORES BARS - TWO PEAS & THEIR POD
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- Preheat oven to 350 degrees Line a 9X13-inch pan with parchment paper, leaving a 2-inch overhang. Grease the parchment paper with nonstick cooking spray and set aside.
- In the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes. Beat in the eggs and vanilla until well combined.
PEANUT BUTTER S'MORE BARS RECIPE - PILLSBURY.COM
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- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 16 to 19 minutes or until golden brown.
- Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
- Sprinkle bars with candy pieces. Drizzle melted chocolate mixture over warm bars. Cool completely, about 45 minutes. For bars, cut into 6 rows by 6 rows.
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