Peanut Mallow Bars Recipes

CONTEST-WINNING PEANUT MALLOW BARS

Steps:

• In a large bowl, beat the cake mix, water, butter and egg until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. , Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows. Bake 2 minutes longer or until marshmallows are melted. Place on a wire rack. , In a large saucepan, combine the peanut butter chips, corn syrup and butter; cook and stir over medium-low heat until smooth. Remove from the heat; stir in the cereal, peanuts and vanilla. Spread over marshmallows. Cool completely.

CHOCOLATE-PEANUT BUTTER MALLOW BARS

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

PEANUT BUTTER MARSHMALLOW TREATS

Steps:

• Spray rectangular pan, 13x9x2 inches, with cooking spray. Place margarine, peanut butter and marshmallows in large microwavable bowl. Microwave uncovered on High 1 minute 30 seconds to 3 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred. Stir in cereal until well coated.
• Press mixture in pan, using buttered back of spoon. Immediately make 24 indentations in rows (6x4) in mixture using handle of wooden spoon. Press peanut butter cups into indentations; cool. Cut into squares.

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 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.

BROWNIE-MALLOW BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
• Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve.

BROWNIE MALLOW BARS

Steps:

• Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. , Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack., In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in cereal; spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.

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 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.

PEANUT BUTTER-MALLOW BARS

Steps:

• Heat oven to 350°F.
• Mix dry cake mix, butter and 1/3 cup milk in large bowl until blended; stir in cookies. Press 1-3/4 cups cake mix mixture onto bottom of 13x9-inch pan sprayed with cooking spray.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with marshmallows and teaspoonfuls of remaining cake mix mixture. Sprinkle with nuts and peanut butter chips.
• Bake 20 min. or until center is set and marshmallows are lightly browned. Cool completely before cutting into bars.

PEANUT MALLOW BARS

Steps:

• In a large bowl, combine the peanuts, flour, oars, sugar, salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.
• Spoon marshmallow creme over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

PEANUT MALLOW BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, mix together the cake mix, water, butter, and egg until well blended. Spread into the bottom of the prepared pan.
• Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Remove from the oven, and sprinkle the marshmallows over the top. Return to the oven for about 2 minutes, just to melt the marshmallows together. Remove from the oven, and place pan on a wire rack to cool.
• In a saucepan, combine the peanut butter chips, corn syrup, and butter. Stir over medium-low heat until melted and well blended. Remove from the heat, and stir in the vanilla, rice cereal and peanuts. Spread in an even layer over the marshmallows. Allow the bars to cool completely before cutting into squares.