PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
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 RICE KRISPIES SQUARES
This can be made on top of the stove or in the microwave using a large heat-proof bowl --- this recipe is pretty much fool-proof so don't worry about exact measurements, the frosting drizzle is only optional, I most always double the recipe and spread into a 13 x 9-inch pan, throw in some salted chopped peanuts also! :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 10m
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan melt the butter over medium heat.
- Add in marshmallows and vanilla; stir until melted.
- Mix in the peanut butter until combined.
- Remove from heat and mix in the rice cereal.
- Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
- Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.
GRAPE-NUTS PEANUT BUTTER MARSHMALLOW BARS
Snack, treat or perhaps breakfast bar! Yummy and semi healthy! Yes it has sugar, but grape nuts are nutritious! Grape-Nuts have natural fiber, whole grains, antioxidants, high in iron and folic acid! I bought a few boxes on sale but never want to eat them, lol! On the Post grape-nuts box it had a recipe for peanut butter bars which tasted okay, but I thought marshmallow would make them so much better and was right! So we adapted the recipe to meet my families likes. I think adding chocolate would of course be awesome too, but have not tried. So alter away! The recipe can be doubled. Original recipe said reduced fat peanut butter, and had an optional adding dried fruit such as cranberries, raisins or cherries adding at the time of the cereal.
Provided by newtocookingmandm
Categories Breakfast
Time 8m
Yield 9 Bars, 9 serving(s)
Number Of Ingredients 5
Steps:
- Grease an 8x8 pyrex dish (or if doubling the recipe a 13x9).
- Microwave peanut butter, corn syrup and sugar in a medium size bowl on HIGH for 1minute. Stir and then stir in marshmallows and microwave 1more minute. Stir, if melted move on otherwise continue cooking 1minute at a time.
- Add Grape-Nuts cereal; mix well.
- Press cereal mixture firmly onto bottom of 8x8 pan sprayed with cooking spray. Cool completely.
- Cut cereal mixture into bars. I kept in pyrex with the lid on but you can wrap individual bars with plastic wrap, store at room temperature.
PEANUT BUTTER MARSHMALLOW TREATS
Your kids will love these peanut butter and marshmallow bars that go together in minutes. A great on-the-go snack!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Cholesterol 0 mg, Fat 1, ServingSize 1 Square
MARSHMALLOW & PEANUT BUTTER SNACK
No time to make cookies? No problem. Snack on these tasty treats made with peanut butter, marshmallow creme and buttery crackers.
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 3 servings, two sandwiches each.
Number Of Ingredients 3
Steps:
- Spread 1 tsp. of the peanut butter onto each of 6 of the crackers.
- Top each with 1 tsp. of the marshmallow creme.
- Cover with remaining crackers to make six sandwiches.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
YUMMY CRACKER SNACKS
These treats are my family's favorite, and it seems no matter how many I make, they always disappear too soon. -D. Weaver, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich. Place on waxed paper-lined pans; freeze for 15 minutes or until firm., Dip sandwiches in melted candy coating, allowing excess to drip off. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.
Nutrition Facts : Calories 170 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 89mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER MARSHMALLOW SQUARES
I have been making these for years, and they are always a hit!
Provided by Honda
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g
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- Melt the butter in a large stockpot set over low heat. Once the butter has melted, add the marshmallows and cook, stirring, until the marshmallows have melted. Stir in the vanilla extract.
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