Best Colorful Marshmallow Peanut Butter Bars Recipes

CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES

Steps:

• Spray an 8x8 inch baking pan with vegetable oil spray or line with parchment paper.
• Add the condensed milk, peanut butter chips, 1 cup chocolate chips, peanut butter and vanilla into a large dutch oven on medium low heat for about 5 minutes (mixture will be very thick).
• Remove from heat and let sit for 10 minutes.
• Mix in half of the marshmallows, peanuts and remaining chocolate chips then top with the rest of them pushing them in slightly to adhere them to the mixture.
• Refrigerate for 2 hours until fully chilled before slicing.

PEANUT BUTTER MARSHMALLOW SQUARES / CONFETTI BARS

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently.
• Remove from the heat and stir in the vanilla.
• Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.
• Spread out evenly in the prepared pan. Cool completely and let set, then slice and serve.
• These freeze well and even taste better frozen!

MARSHMALLOW BARS

Steps:

• Melt butter, butterscotch chips and peanut butter in a medium saucepan over low heat.
• Remove from heat. Let sit about 10 minutes to cool so the marshmallows won't melt. Stir in marshmallows, vanilla extract and salt.
• Pour into 9×9 inch pan. Refrigerate until solidified. Cut into squares.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

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 SQUARES

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.

COLORFUL MARSHMALLOW PEANUT BUTTER BARS

Steps:

• Using low heat, mix together your butter then butterscotch chips and peanut butter.
• When thoroughly blended, take off element and allow to cool enough not to melt the marshmallows. More time the better.
• Fold your marshmallows and coconut into the mixture and pour into a 8x8 pan. Wrap, refridgerate then cut when ready to serve.
• Time includes my est.15mins of cooling so may vary.