Peanut Butter Marshmallow Cookie Bars Recipes

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

PEANUT BUTTER MARSHMALLOW COOKIE BARS

Steps:

• Heat oven to 350°.
• CRUST In a large bowl combine the cake mix, margarine, and egg.
• Mix until crumbly.
• Press into bottom of ungreased 13x9 pan.
• Bake at 350° for 15-20 minutes or until golden brown.
• Remove from oven and immediately sprinkle with 3 cups mini marshmallows.
• Return to oven for 1-2 minutes until marshmallows begin to puff.
• TOPPING In large saucepan, heat corn syrup, margarine, vanilla, and peanut butter chips until chips are melted and mixture is smooth.
• (Stir constantly) Remove from heat and stir in cereal.
• Immediately spread over crust.
• Chill and 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.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

SALTED PEANUT MARSHMALLOW BARS

Steps:

• Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, mix cookie mix, flour, softened butter and egg until soft dough forms. Press two-thirds of dough in bottom of pan; bake 10 minutes. Remove from oven.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 1/2 minutes, stirring after 1 minute, until caramels are melted. Stir until smooth.
• Sprinkle partially baked cookie base with peanuts. Drizzle caramel mixture over peanuts. Drop teaspoonfuls of marshmallow creme randomly over caramel. Crumble remaining cookie dough over marshmallow creme.
• Bake 18 to 22 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 4 rows by 4 rows.

PEANUT-MARSHMALLOW-CHOCOLATE CHIP BARS

Steps:

• Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• Sprinkle with remaining ingredients; lightly press into dough.
• Bake 16 to 25 minutes or until golden brown. Cool completely on wire rack, about 30 minutes. For bars, cut into 6 rows by 4 rows.