Dessert - Peanut butter and marshmallow bars recipes
Author: Paul Mack
These peanut butter and butterscotch confetti squares are loaded with colourful mini marshmallows, Rice Krispies and shredded coconut. Adapted from Butter Baked Goods cookbook
- Peanut Butter Marshmallow Cheerios Bars
- Peanut Butter Marshmallow Bars
- Toasted Marshmallow Peanut Butter Cookie Bars
- No Bake Peanut Butter Marshmallow Bars
- How do you make marshmallows with peanut butter and baking chips?
- Are there any no bake bars with marshmallows?
- What are peanut butter marshmallow cookie bars?
- Can You microwave peanut butter and marshmallows?
Peanut Butter Marshmallow Cheerios Bars
Make these scrumptious peanut butter marshmallow Cheerios bars from things you probably already have in your pantry! Perfect for breakfast or a sweet treat.
Provided by: Ally
Total time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 5
Provided by: Ally
Total time: 10 minutes
Prep time: 10 minutes
Yields: 12 servings
Number of ingredients: 5
Ingredients:
- 3 Tbsp. unsalted butter
- 1 10-oz. package of marshmallows
- 2 tsp. vanilla extract
- ½ cup creamy peanut butter
- 6 cups Cheerios cereal
How to cook:
- Grease a 13x9-inch baking pan with cooking spray or butter.
- Melt the butter in a large pot over low heat. Once the butter is melted, add the marshmallows and cook until the marshmallows have melted, stirring occasionally.
- Stir in the vanilla extract.
- Remove the mixture from the heat and stir in the peanut butter and Cheerios until everything is coated evenly.
- Transfer the mixture to the baking pan, pressing it into one even layer.
- Let the bars cool, then use a knife to cut into squares.
- You can eat then immediately or store them in an airtight container at room temperature.
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Peanut Butter Marshmallow Bars
Peanut Butter Marshmallow Bars are an easy dessert recipe perfect for your holiday treat tray. These peanut butter and butterscotch confetti squares are loaded with colourful mini marshmallows, Rice Krispies and shredded coconut.
Provided by: Erin
Total time: 150 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 6
Provided by: Erin
Total time: 150 minutes
Prep time: 30 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 6
Ingredients:
- 1/2 cup butter
- 1 cup smooth peanut butter
- 2 cups butterscotch chips
- 2 cups Rice Krispies
- 1/2 cup sweetened shredded coconut
- 8 cups colourful mini marshmallows (1 x 14oz bag)
How to cook:
- Melt butter and peanut butter together in a large saucepan over medium-low heat.
- Once they are melted add the butterscotch chips to the pan.
- Stir until the chips are completely melted.
- Remove the pot from the heat and set aside to cool.
- Let the melted peanut butter mixture cool until you are able to hold your hand to the bottom of the pot.
- Add the Rice Krispies and shredded coconut to the pot. Stir well until they are completely coated in the peanut butter mixture.
- Add the marshmallows to the pot and continue stirring until they are completely coated in the peanut butter mixture as well.
- Dump the mixture into a 9 x 13 inch pan lined with wax paper and press it out evenly.
- Place the pan in the fridge and chill for 2 hours.
- Use the wax paper to lift the chilled dessert from the pan and then cut it into squares.
- Serve and enjoy!
Toasted Marshmallow Peanut Butter Cookie Bars
These soft peanut butter cookie bars are topped with a luscious marshmallow meringue which is then lightly toasted for an extra layer of flavor.
Provided by: Jenna Barnard
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 16 servings
Number of ingredients: 15
Provided by: Jenna Barnard
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 16 servings
Number of ingredients: 15
Ingredients:
- 1 2/3 (210g) cup all purpose flour
- 1 tbsp cornstarch
- 1/2 cup (60g) old fashioned rolled oats, lightly ground in a food processor
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (200g) creamy peanut butter (like Jif or Skippy)
- 1/2 cup (110g) unsalted butter, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (55g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
How to cook:
- Peanut Butter Cookie Bars
- Preheat the oven to 350F and grease an 8×8 baking dish. Line the bottom and sides with a sheet of parchment paper and allow it to hang over the edges. This will make it easy to lift out the bars once they’ve baked and cooled.
- Whisk together the flour, cornstarch, oats, baking soda, and salt and set aside.
- In a large bowl, mix together the butter and peanut butter until smooth. It’s best to use a hand mixer or a stand mixer fitted with the paddle attachment.
- Mix in the sugars until combined, followed by the egg and vanilla.
- Lastly, dump in the dry ingredients and mix to combine.
- Press the dough into the baking pan and bake for 25-30 minutes or until the edges are golden brown.
- Allow the bars to cool completely, still in the pan, then make the marshmallow meringue topping.
- Marshmallow Meringue
- Add the egg whites and sugar to the bowl of a stand mixer. If you don’t have a stand mixer, make sure to use a heat safe bowl.
- Place the bowl over a pot of simmering water (filled about 1/2-1/3 of the way full). Make sure it doesn’t touch the water and don’t let the water come to a boil. Whisk occasionally until the sugar is completely dissolved (about 10 minutes). To test, rub some of the mixture between your fingers. If you still feel sugar granules, keep it over the heat until you can no longer feel those granules.
- Transfer the bowl to the stand mixer with the whisk attachment and whip on high speed. As it turns white and opaque, add in the cream of tartar and vanilla. Keep whisking until it’s thick and glossy. To test, dunk the whisk into the bowl and pull it out. When you turn it right side up, the meringue should still stand straight.
- Spread the meringue onto the cooled cookie bars. Use a kitchen torch to lightly toast the top (if you don’t have one, you can omit this step).
- Slice and enjoy!
No Bake Peanut Butter Marshmallow Bars
Adapted from Butter Baked Goods cookbook
Yields: 0 servings
Number of ingredients: 4
Yields: 0 servings
Number of ingredients: 4
Ingredients:
- 11 oz bag butterscotch chips
- 3/4 cup creamy peanut butter
- 7 TBS salted butter
- 5 cups mini marshmallows
How to cook:
- Line an 8×8 pan with foil and spray with nonstick cooking spray. Set aside.
- Pour marshmallows in a large, wide bowl. Set aside.
- In a medium saucepan, melt the butterscotch chips, peanut butter and butter over medium heat, stirring constantly. Once the mixture is melted and smooth, remove from heat and let cool for 5 minutes, stirring occasionally.
- Pour mixture over marshmallows, folding until marshmallows are completely coated. Pour mixture into prepared pan. Refrigerate until chilled and set, a couple of hours.
