Colorful Marshmallow Peanut Butter Bars Food

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.

COLORFUL MARSHMALLOW PEANUT BUTTER BARS

Steps:

• Using low heat, mix together your butter then butterscotch chips and peanut butter.
• When thoroughly blended, take off element and allow to cool enough not to melt the marshmallows. More time the better.
• Fold your marshmallows and coconut into the mixture and pour into a 8x8 pan. Wrap, refridgerate then cut when ready to serve.
• Time includes my est.15mins of cooling so may vary.

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.

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 BARS

Steps:

• Preheat oven to 350 degrees F. Grease 13x9x2-inch glass baking dish with shortening.
• For cookie base, combine brown sugar, shortening, Jif Extra Crunchy Peanut Butter, granulated sugar and egg in a large bowl. Beat at medium speed of electric mixer until well blended.
• Combine flour, baking powder and salt. Add gradually to creamed mixture at low speed. Beat until well blended. Cover. Refrigerate for 15 minutes. Press chilled cookie base into prepared dish. Bake for 20 minutes or until light brown. Do not over-bake. Cool 2-3 minutes.
• For topping, place Jif Creamy Peanut Butter in microwave-safe measuring cup. Microwave at HIGH for 1 minute. Pour over baked surface. Spread to cover. Cover with marshmallows. Drizzle chocolate syrup over marshmallows. Return to oven. Bake 5 minutes or until marshmallows are light brown. Do not over-bake. Loosen from sides of dish with knife. Remove dish to cooling rack. Cool completely. Cut with sharp greased knife into bars about 2x2 inches.