Peanut Butter Marshmallow 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.

4 INGREDIENT PEANUT MARSHMALLOW BARS

Steps:

• Line a 9x9x2-inch pan with parchment paper.
• In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny.
• Remove pan from heat. Allow to cool for two minutes.
• Stir marshmallows into cooled chocolate mixture. Spread mixture into prepared pan.
• Chill for three hours or overnight. Using parchment paper, lift bars out of pan. Cut into small squares (These are sweet and rich. Small bars are perfect.)
• Serve or store in a sealed container.

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.

MARSHMALLOW BARS

Steps:

• Melt butter, butterscotch chips and peanut butter in a medium saucepan over low heat.
• Remove from heat. Let sit about 10 minutes to cool so the marshmallows won't melt. Stir in marshmallows, vanilla extract and salt.
• Pour into 9×9 inch pan. Refrigerate until solidified. Cut into squares.

CHEWY PEANUT BUTTER POPCORN BARS

Steps:

• Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
• Melt the peanut butter and butter together in a medium saucepan over low heat, then stir in the marshmallows. Continue to stir until the marshmallows are melted.
• Remove the pan from the heat and stir in the popcorn to coat evenly in the melted marshmallow mixture. Pour the popcorn mixture into the coated baking dish and spread out into an even layer. Drizzle the popcorn with the chocolate sauce. Allow the popcorn treats to cool for 30 minutes, then cut into bars.

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.

MARSHMALLOW LAYER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
• Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; 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.

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 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.

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.