Peanut Butter Cup S Mores Bars Recipe 445

PEANUT BUTTER S'MORES BARS

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.

PEANUT BUTTER CUP S-MORES BARS RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly. Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

PEANUT BUTTER BARS I

Steps:

• In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
• In a metal bowl over simmering water, or in a microwave-safe bowl in the microwave, melt the chocolate chips with the 4 tablespoons peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

S'MORES PEANUT BUTTER BARS

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.

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.