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Chewy Chocolate-Peanut Butter Marshmallow Bars

These bars are texture heaven. They're gooey and chewy, with rice crispies enveloped in chocolate.
Servings 24 bars

Ingredients

Brownie Base:

  • 1/2 cup butter softened
  • 2/3 cup granulated sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 2 Tbsp cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chopped pecans optional

Marshmallow Layer:

  • 2 cups mini marshmallows
  • *or* about 3 cups regular marshmallows enough to cover the brownie layer

Chocolate Rice Crispie Layer:

  • 1 cup milk-chocolate or semi-sweet chocolate chips
  • 2 Tbsp butter
  • 3/4 cup creamy peanut butter
  • 2 cups rice crispies

Instructions

  • Preheat oven to 350 degrees F and grease a 9x13 glass baking dish.
  • In a mixing bowl, cream together butter and sugar until fluffy. Add eggs and vanilla and mix until combined. The mixture will look curdled, but will become smooth and well-mixed once flour is added.
  • In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to creamed mixture and mix until combined. Fold in chopped pecans, if using. Batter will be thick.
  • Spread batter in prepared baking dish and bake for 15 min or until a toothpick inserted in the center comes out with a few moist crumbs. It's OK if the brownies look a bit underbaked, because they will continue to cook, and result in a fudgy brownie.
  • Sprinkle marshmallows evenly over the top. If using large marshmallows, rip them in half. Return the brownies to the oven and broil for 3 min or until marshmallows are puffy, lightly browned, and spread together. Don't go anywhere while marshmallows are browning, because it happens quickly.
  • Cool.*
  • In a saucepan, combine chocolate chips, butter, and peanut butter. Cook and stir over LOW heat just until melted, and remove from heat.
  • Fold in rice crispies and spread evenly over cooled marshmallows. Sprinkle with sea salt, if desired.
  • Chill bars until set, then slice and serve.

Notes

*If you don't allow the marshmallows to cool, the chocolate topping will sink into the still-warm marshmallows, and you won't be able to spread them. (This happened to me and I had to make more topping).