Deluxe Baked Marshmallow Peanut Butter Rice Krispies Squares Bar
A chocolate cake bottom topped with a chocolate, peanut butter rice cereal topping, and a gooey marshmallow filling. Prep time includes making the peanut butter topping. this can also be made successfully in a 13x9-inch baking pan, in fact I make it all the time in that size pan, and the rice cereal/peanut butter mixture can be doubled if desired.
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INGREDIENTS
Nutrition- 3⁄4
- 1 1⁄2cups white sugar
- 3
- 1 1⁄2teaspoons vanilla
- 1 1⁄3cups all-purpose flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon salt
- 3tablespoons cocoa powder
- 1⁄2 - 3⁄4
- 4
- 1 1⁄3cups semi-sweet chocolate chips
- 3tablespoons butter
- 1cup peanut butter
- 2cups crispy rice cereal (I use Rice Krispies cereal)
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DIRECTIONS
- Set oven to 350°F.
- Grease a jelly roll pan.
- In a mixing bowl, cream 3/4 cup butter and sugar for about 3-4 minutes.
- Add in eggs and vanilla; beat for another 2 minutes.
- In a bowl sift together flour, baking powder, salt and cocoa; add to the creamed mixture; stir until well combined.
- Add/mix in nuts (if using).
- Spread in a greased jelly roll pan.
- Bake for 15-18 minutes.
- Remove from oven, and sprinkle marshmallows evenly over the cake; return to oven for 2-3 minutes.
- Using a knife dipped in water, spread the hot marshmallows evenly over the cake; cool.
- For the topping: combine chocolate chips, 3 tablespoons butter and peanut butter in a small saucepan or in the microwave.
- Cook over low heat, stirring constantly until well blended and smooth.
- Remove from heat, stir in the rice cereal.
- Dollop mixture over the bars (don't worry about completely covering the marshmallows).
- Chill and cut into squares.
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