These tasty bars are sure to be hit at your next casual get-together with friends or family.
3 hr 40 min
36 servings, 1 bar (48 g) each
(1/2 of 225-g pkg.) Baker's Unsweetened Chocolate, chopped
(198 g) Jet-Puffed Marshmallow Creme
Baker's Semi-Sweet Chocolate Chips
Kraft Smooth Peanut Butter
HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends extending over sides; spray with cooking spray. Microwave chopped chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in sugar. Add eggs and vanilla; mix well. Stir in flour. Spread onto bottom of prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
SPREAD dessert with marshmallow creme. Microwave chocolate chips and peanut butter in large microwaveable bowl on MEDIUM 2 min. or until completely melted, stirring after each minute. Add cereal; mix well. Spread over marshmallow creme layer. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting into bars.
How to Store
Store bars in airtight container in refrigerator for up to 3 days.
For more simply stunning dessert recipes, visit www.dessertcentre.ca
Delicious. Made multiple times for family events and never any left over!
posted by skelly089
| on 7/7/2013
We loved it. I will make this again for every holiday. Thanks for this recipie
posted by GloriaLMVautour
| on 12/23/2011
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
Made this for a get together with friends and everyone loved it! Easy and delicious.
posted by janine_stonehouse
| on 11/14/2011
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
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
Very tasty! (Peanut butter flavour is not overpowering, for those who aren't huge fans)
a cook | on 4/19/2011
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
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
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
serving size = 1 bar (48 g)