The weather today is beautiful where I live. I don’t know if it was 80 degrees and sunny where you live, but baking probably isn’t on the top of your priority list if it is.
However, these chocolatey marshmallow peanut butte might change your mind. I love baking with marshmallows because they disappear when you bake them and I’m a kid at heart and magic still impresses me. (It’s magic, not science, okay?)
Chocolate and peanut butter also still impress me, so this recipe is perfect for all you kids-at-heart out there. I also thought I’d stick with the kid theme by using a word in my title that is not actually a word. It happens.
These bars are ooey and gooey and the flavors are seriously perfect. (If you’re wondering why there’s a red spot in one of my pictures, I used red velvet chocolate instead of chocolate chips…I suggest it if you can find red velvet chocolate!)
What’s your favorite ingredient to bake with?
- Bottom Layer:
- ½ cup (1 stick) butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons baking cocoa
- 4 tablespoons chocolate chips
- 1½ cups marshmallows
- Top Layer:
- ½ cup semisweet chocolate chips
- 2 tablespoons butter
- ⅔ cup peanut butter
- ⅔ cup cornflakes, crushed
- Preheat oven to 350 degrees.
- In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy.
- Combine flour, baking powder, salt and cocoa; add to creamed mixture.
- Spread in a greased 9×13 inch pan.
- Bake in preheated oven for 15 to 18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2 to 3 minutes. Cool.
- For top layer, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well combined.
- Remove from heat; stir in cereal. Spread over bars immediately. Store in an airtight container.