PEANUT BUTTER BUTTERSCOTCH MARSHMALLOWS BARS (AKA CONFETTI BARS)
A sugary treat that tastes like peanut butter butterscotch fudge with soft, sweet colourful marshmallows. Only four ingredients and there's no baking required!
Provided by Marie
Categories Desserts
Time 2h40m
Number Of Ingredients 4
Steps:
- In a large non-stick skillet (or saucepan) on medium heat, add the butter, peanut butter, and butterscotch chips (in that order) to the pan, whisking frequently until the mixture is completely melted and uniform in texture.
- Remove from heat and let it cool for at least 30 minutes* (see first note). It should be cool enough for you to be able to place your hand on the bottom of the skillet.
- After the peanut butter mixture is cooled, stir in three cups of marshmallows, making sure to thoroughly coat the marshmallows with the mixture.
- Grease and line a 8-inch square pan with parchment paper. Then pour the mixture into the pan. Top with the remaining marshmallows, pressing down lightly so that comes in contact with the sticky peanut butter mixture.
- Cover and chill in the refrigerator for at least 2 hours or until firm. Cut into pieces and enjoy.
Nutrition Facts : Calories 264 calories, Carbohydrate 22.2 grams carbohydrates, Fat 18.1 grams fat, Protein 5 grams protein, ServingSize 1
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
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
PEANUT BUTTER COOKIE BARS
recipe that has been in my family for over 50 years but no idea where it came from. if the chocolate does not melt i return to oven for 1-2 minutes.
Provided by dianasportal
Categories Bar Cookie
Time 25m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 14
Steps:
- beat butter and peanut butter for 30 seconds. add sugars and beat until fluffy. add remaining ingredients, except chocolate chips, in order given. spread into 9 x 13 pan. bake at 350 degrees for 20 minutes. sprinkle with chocolate chips and let stand for 5 minutes. spread chocolate and cool. prepare icing by beating ingredients together for a drizzling consistency. drizzle over chocolate layer and cut into bars.
OMG PEANUT BUTTER MARSHMALLOW COOKIES
Hello! Big, soft peanut butter cookies loaded with toast marshmallows, Reese's Peanut Butter Cups, rich milk chocolate and peanut butter chips! Trust me, these cookies are not going too last long!
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350F.
- Using a mixer, mix the butter, sugars, peanut butter, eggs and vanilla together until combined.
- Add in the flour, soda, and salt in and mix until just combined.
- Fold in chocolate chips, peanut butter chips, chopped pb cups and marshmallows.
- Using an ice cream scoop, scoop the dough onto parchment on cookie sheets. (6 per sheet, these will be large, jumbo cookies!) You can roll these into balls if you wish as well.
- Use your hand and slightly flatten each scoop of dough.
- Cook for 10-12 minutes at 350. If your dough is chilled, allow a few more minutes for baking.
- Remove cookies from oven and cool on baking sheet 5-10 minutes before placing on cooling rack.
- Makes 18 large cookies
CHOCOLATE PEANUT BUTTER COOKIE BARS
Fast and fairly easy cookie bar that is tasty and will disappear from you cookie plate in a flash. Great for gifts or to share with those you work with. Adapted from a Local supermarket advertising mailer
Provided by Bruce Gurnick
Categories Bar Cookie
Time 55m
Yield 20-24 cookies, 20-24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Coat a 9x13" baking pan lightly with non-stick cooking spray.
- Beat cake mix, oil and egg in large mixing bowl, on medium speed until somewhat crumbly. Add peanuts and stir. Measure out and set aside 1 1/2 cups of the cake crumb peanut mixture to be used later. Pour remaining mixture into prepared pan and press out to evenly cover the bottom of the pan.
- Beat sweetened condensed milk and peanut butter in a medium bowl until smooth (hint: use the same bowl you used for cake crumbs). Spread this over the prepared cake crust. This will be a bit challenging. Be careful but don't worry if you struggle with the cake layer a bit.
- After spreading the mixture sprinkle about 4 oz of semi sweet chocolate chips evenly over the peanut butter mixture.
- Pour reserved cake crumb mixture over the top and spread evenly, pressing down gently.
- Bake 25 - 30 minutes until set. Remove from oven. Turn oven off. Top with Remaining about 6 oz more of chocolate chips. Return to oven for 1 minute and then remove from oven. Use a spatula to spread the chocolate evenly over the top of the bars. Cool and store in covered container. Enjoy.
- Note: You can be creative with this recipe. The cake flavor may be changed. Other flavor chips may be substituted for chocolate. Other nuts may be substituted or combined for/with peanuts. Other nut butters may be substituted for peanut butter. This one basic recipe can produce many bar variations.
Nutrition Facts : Calories 388.5, Fat 22.7, SaturatedFat 6.8, Cholesterol 16.1, Sodium 366.4, Carbohydrate 44.3, Fiber 2.9, Sugar 31.1, Protein 8.4
4 INGREDIENT PEANUT MARSHMALLOW BARS
I like fruit flavored marshmallows for this recipe. Feel free to use plain vanilla marshmallows if you prefer.
Provided by GlutenFreeBaking.com
Time 3h15m
Number Of Ingredients 4
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
I got this recipe from a friend, after having it on our cookie exchange tray at Christmas. These are wonderful! Very rich and addictive at our house. We looove peanut butter :)
Provided by Marlene.
Categories Bar Cookie
Time 55m
Yield 24 bars
Number Of Ingredients 9
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.
LUNCH LADY PEANUT BUTTER COOKIE BARS
Found on line at 12 Tomatoes These are moister than your traditional cookie, The simple frosting adds some creamy texture (and more sweetness) and they are a breeze to cut into portions for serving.
Provided by Bonnie G 2
Categories Dessert
Time 1h
Yield 16 cut bars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Bars:.
- Preheat oven to 400°F. Grease a large cookie sheet or line with parchment paper.
- Mix together dry ingredients: flour, sugar, baking soda, and salt. Set aside.
- Whisk together ½ cup milk, vanilla extract, eggs. Set aside.
- In a saucepan, melt 1 cup (2 sticks) of butter and 1 cup peanut butter, bring to a boil. Remove from heat and slowly add flour mixture, followed by milk and egg mixture. Mix until well combined.
- Pour batter onto cookie sheet, spreading batter evenly to edges. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.
- Frosting:.
- In a saucepan, bring 1 stick butter and ½ cup peanut butter to a boil. Add 2 tablespoons milk and slowly mix in powdered sugar until well combined. Pour frosting over cake, spreading evenly to edges. Allow frosting to cool and set before serving.
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