Chocolate Peanut Butter Bars

    (45)
    3 hours 50 min

    A fantastic after school snack that's a cinch to make. A chocolate base is topped with marsmallows, peanut butter, chocolate chips and Rice Krispies.


    40 people made this

    Ingredients
    Serves: 36 bars

    • 175g butter
    • 300g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 165g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons unsweetened cocoa powder
    • 60g chopped walnuts (optional)
    • 200g mini marshmallows
    • 225g plain chocolate chips
    • 50g butter
    • 260g peanut butter
    • 55g crispy rice cereal, such as Rice Krispies

    Method
    Prep:30min  ›  Cook:20min  ›  Extra time:3hr chilling  ›  Ready in:3hr50min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a mixing bowl, cream 175g butter and sugar. Add eggs and vanilla; beat until fluffy.
    3. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased Swiss roll tin. Bake for 15-18 minutes.
    4. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.
    5. For topping, combine chocolate chips, 50g butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Spread over bars. Chill.

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    Reviews & ratings
    Average global rating:
    (45)

    Reviews in English (37)

    by
    39

    I have been making these bars for quite a few years and they are always a huge hit because they are so different from a standard brownie cookie. For those who think the layers do not go together, please note that after these have refrigerated thoroughly to set up, let the bars come to room temperature before eating. The top chocolate layer should soften slightly to the touch. These are very rich, but they will melt in your mouth. Every time I have made them I am asked for the recipe. I have had more success by baking these in a standard 13 x 9 pan instead of using a jelly roll. This is because the bottom cake layer yields a small amount and will be very thin in the jelly roll pan, and too easy to over bake. Be sure NOT to over bake the cake layer, remove before the edges become too crisp. To make this easier and for a smoother middle layer, use a jar of marshmallow creme instead of regular marshmallows. Enjoy!  -  13 Jan 2004  (Review from Allrecipes US | Canada)

    by
    19

    these are EXCELLENT. I followed the recipe to the letter, except I used a 13x9" pan. this made the layers even so the bars were really pretty when cut. I did have to bake the cake layer about 5 minutes longer than specified. Also, if you keep the bars in the oven the full 3 minutes to soften the mini marshmallows, it is no problem to spread them. It doesn't have to be perfectly smooth, either, so don't worry about how it looks, because when you spread on the choc/pb layer it covers up any imperfections. It takes quite awhile for the bars to set up in the fridge but once they are firm they cut into beautiful squares. this recipe is fairly time consuming but worth the extra effort. I was able to get 48 1" (approx)squares from the recipe using a 13x9" pan.  -  06 Oct 2005  (Review from Allrecipes US | Canada)

    by
    8

    These are so great! This is our favorite dessert in my house! I wish I would have found this recipe sooner! I can get closer to 36 servings out of this, too, since they are a bit rich. Store and serve right from the fridge. If left at room temp, they get a bit gooey and are not as pretty!  -  26 May 2003  (Review from Allrecipes US | Canada)

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