Dessert

Nutty Chocolate Mallow Bars

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prep time

25 min

total time

3 hr 30 min

makes

36 servings, 1 bar (48 g) each

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photo by:

kraft

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What You Need

4 oz. Baker's Unsweetened Chocolate, chopped

3/4 cup butter

2 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 jar (198 g) Jet-Puffed Marshmallow Creme

2 cups Baker's Semi-Sweet Chocolate Chips

1 cup Kraft Smooth Peanut Butter

3 cups crisp rice cereal

Make It

HEAT oven to 350°F.

MICROWAVE chopped chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour. Spread into 13x9-inch pan sprayed with cooking spray.

BAKE 30 to 35 min. or until toothpick inserted in centre comes out clean. (Do not overbake.) Cool completely. Spread marshmallow creme over dessert.

MICROWAVE chocolate chips and peanut butter in large microwaveable bowl on MEDIUM 2 min., stirring after each minute until mixture is well blended. Stir in cereal; spread over marshmallow creme layer. Refrigerate 2 hours before cutting into bars.

kraft kitchens tips

How to Remove Squares from Pan

Run a paring knife around edges of pan to loosen dessert. Remove dessert from pan; place on cutting board. Cut into bars.

How to Store

Store bars in airtight container in refrigerator up to 3 days before serving.

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

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rating

We loved it. I will make this again for every holiday. Thanks for this recipie
posted by GloriaLMVautour | on 12/23/2011

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Good, little messy (come off on your hands). I used "fake" PB so the kids could take them to school...they never noticed and ate them all up:)
posted by kbredvers | on 12/5/2011

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Made this for a get together with friends and everyone loved it! Easy and delicious.
posted by janine_stonehouse | on 11/14/2011

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Loved these bars! Confused about why they're called "Nutty Chocolate Mallow Bars" when there are no nuts in it? But I'm glad there aren't any nuts because I don't like nuts in baking. **Only thing I did different was used mini marshmallows for the middle layer - I covered the pan completely with marshmallows (after baking bottom brownie layer) and put back in the oven for 2 min. until they puffed up. Then I let cool completely before spreading on the top layer. Yummy!
posted by amber.olson80 | on 6/27/2011

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I followed the recipe exactly, and it came out perfectly. A nice chewy base and just the right amount of peanut butter and rice krispies on top. I will definitely make this one again!
posted by andrea.isabelle | on 4/25/2011

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Very tasty! (Peanut butter flavour is not overpowering, for those who aren't huge fans)
posted by a cook | on 4/19/2011

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This dessert was AMAZING!! I made it for a potluck at work and everyone LOVED IT!! Someone even called it decadent:) It took a little bit of time to prepare it but it wasn't hard. I didn't have the marshmallow crème, so I made my own (I found the directions online) I will definitely make this again.
posted by megan_gitzel | on 4/15/2011

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This was an amazingly easy recipe! I used gluten free flour in the base as well as 1cup of agave syrup instead of 2cups of sugar. I baked for 25minutes. The rest I followed exactly and it turned out beautiful! It was a hit at the potluck!
posted by mokymom | on 4/7/2011

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added unsweetened coconut to the base and used almond butter instead of peanut butter. This is a keeper no matter how you make it!
posted by PoohsHunnyBee | on 3/31/2011

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SOOOO good.... very rich, you only need one. I would definitely make this again and again
posted by nipissing | on 3/17/2011