Peanut Butter Marshmallow Bites 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.

PEANUT BUTTER KRISPY RICE SQUARES

Steps:

• Line an 8-inch square baking dish with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large pot over medium heat, melt the butter. Add the marshmallows and salt and cook, stirring, until the marshmallows are melted and smooth. Remove from the heat and stir in the peanut butter and vanilla (the peanut butter can still be swirly). Add the cereal, crushed graham crackers, chocolate chips and sprinkles and fold with a large rubber spatula to combine.
• Pour the mixture into the prepared baking dish, using the spatula to spread it out evenly. Place a piece of parchment on top and then use your hands to press the mixture down very firmly. Top with additional sprinkles as desired. Let the mixture firm up in the refrigerator for 1 hour, then cut into squares.

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 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.

PEANUT BUTTER MARSHMALLOW BITES

Steps:

• Mix peanut butter and marshmallow cream until swirled but not completely blended; spread onto crackers.
• Top each with a banana slice and strawberry slice.
• Sprinkle lightly with cinnamon.

PEANUT BUTTER-MARSHMALLOW BITES

Steps:

• Line a 8x8 pan with foil.
• Sprinkle 1 cup of the peanuts over the bottom of the pan; set aside.
• In a saucepan, heat together sugar, milk, butter,and salt, over med heat, stirring often; bring to a hard boil, then boil for 4-5 mins, stirring.
• Remove from heat, then add mini marshmallows and peanut butter chips.
• Beat vigorously for 1 minute to completely melt the marshmallows.
• Pour into prepared pan, over peanuts.
• Sprinkle with remaining peanuts.
• Lightly press peanuts into mixture.
• In a microwave safe bowl, melt the 2 cups of chocolate chips with 1/2 cup butter or margarine; mix very well to combine until smooth.
• Pour the chocolate mixture on top.
• Refrigerate about 2 hours until firm.
• Cut into small squares.

SUNNY'S CRUNCHY PEANUT BUTTER S'MORE BITES

Steps:

• In a large bowl, add the peanut butter, butter and powdered sugar and beat with a whisk or electric beater until smooth. Using a teaspoon measure, scoop the mixture and form into balls, then press into a coin shape the diameter of a quarter. Refrigerate to set up dough cookies, about 30 minutes.
• To make bites, dip peanut butter coins in melted chocolate then toss in graham cracker crumbs until coated, double dip and double coat if you feel dangerous. Arrange the coated coins on a wire rack and refrigerate for about 30 more minutes to set. Add the marshmallow fluff to a pastry bag fitted with a star tip. Remove the coins from the refrigerator and squeeze about 1 teaspoon of marshmallow fluff into the center of half of the coins. If you don't have a pastry bag, use a plastic bag, fill it with fluff and cut 1 corner off and dollop that way. Then top each half with another coin to make a sandwich and place return to the refrigerator to set, about 1 hour.
• Options: chop coconut flakes and add them to the graham cracker crumbs to use for coating.
• Add puffed rice cereal into the peanut butter, butter and powdered sugar for a bit more texture and crunch.

PEANUT CARAMEL BROWNIE BITES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; coat foil with cooking spray., Microwave butter, sugar and water on high just until mixture comes to a boil, 3-4 minutes; stir until blended. Stir in chocolate chips until melted. Whisk in eggs, 1 at a time, stirring well after each addition. Whisk in vanilla. Stir in flour and baking powder., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 18-20 minutes. Cool 30 minutes., For topping, combine sugar, butter and milk in a large saucepan; bring to a boil, stirring constantly, over medium heat. Boil 5 minutes, stirring frequently. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla; pour over brownies. Sprinkle with 2 cups peanuts., In a small saucepan, combine caramels and water; cook, stirring, over medium-high heat until blended. Pour over peanuts., Microwave chocolate chips on high until softened, about 1 minute. Stir in remaining peanut butter until smooth; pour over caramel layer. Chop remaining peanuts; sprinkle on top. Refrigerate at least 1 hour., Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container in the refrigerator.

PEANUT BUTTER CHEERIOS TREATS

Steps:

• Grease 13x9 inch pan.
• Place butter in a BIG microwaveable safe bowl.
• Add marshmallows and peanut butter.
• Heat on high power for 2 minutes.
• Stir until marshmallows are melted and smooth.
• Pour in cereal.
• Stir until well mixed.
• Press mixture into prepared pan.
• Allow to cool.
• Cut into 12 big bars.
• These won't last long, I promise!