The Greatest Treat Bars You’ll Ever Taste
The killer chocolate and peanut butter combo are about to strike again. Ya heard me. But seriously, one of my friends made this recipe for a dessert potluck I hosted, and I just about died when I ate one. And then when I ate the next six. (What can I say? He gave me some to “share” and “sharing” turned into me eating all of them and not sharing at all because THEY ARE THAT GOOD.) Luckily, he was kind enough to share his mother’s recipe, and so now I can make these whenever I want and eat as many as I like. (Read: as many as humanly possible without going into a sugar coma.)
I don’t know why these are so amazing, except that if you take a look at the elements of the bar, it’s not that hard to figure out. Chocolate cake, layered with marshmallow, layered with a peanut butter-chocolate crisp. Sorry if your mouth is watering. My mouth is full of these delicious bars. And I’m not sorry about that.
So with no further ado, since you will want to make these bars asap – and then just as quickly give them to people you know and love, because otherwise you will eat the entire pan and be (at least a little) sorry.
Chocolate-PB Crisp Bars
3/4 cup butter
1.5 cups granulated sugar
1.5 teaspoons vanilla extract
1 1/3 cups all-purpose flour
.5 teaspoon baking powder
.5 teaspoon salt
3 tablespoons cocoa powder
5 cups mini marshmallows
1 1/3 cups milk chocolate chips
3 tablespoons butter
1 cup smooth peanut butter (I use Skippy!)
2 cups Rice Krispies cereal
Preheat the oven to 350F. Grease a 9×13 jellyroll pan.
To make the bars: In a medium bowl, cream together the butter and sugar until pale and fluffy. Add the eggs and vanilla, and beat until you have an even fluffier mixture. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa. Once whisked, slowly add to the creamed mixture and beat until combined. Once the mixture is smooth, spread evenly in the prepared jellyroll pan.
Bake in the oven for 20 minutes, or until a tester inserted in the cake is clean. Remove the pan from the oven, and immediately sprinkle the mini marshmallows over the surface of the cake. Return the pan to the oven for about 3 minutes, then remove the pan from the oven for the final time. Using a knife dipped in cold water, spread the melting marshmallows completely evenly over the surface of the cake. (You may have to redip the knife in the water to stop it from sticking to the marshmallows!)
Once the marshmallows are spread over the surface of the cake, set aside to cool.
In a medium saucepan, melt together the butter, peanut butter, and chocolate chips. Cook over low heat, stirring constantly, until the ingredients are melted, and the mixture is smooth. Remove the pan from the heat, and stir in the Rice Krispies cereal until it is completely coated. Then spread this mixture over top of the marshmallows on the cake until the entire surface is covered. Cool completely (chill in the refrigerator if needed). Cut into squares and serve!
Just don’t say I didn’t warn you! These things give “addictive” a whole new meaning.
So many chocolate and pb recipes, so little time,