Marshmallow Fudge Bars
Brownies, marshmallows, and rice crispy treats all in one, these bars are sure to be a big hit at your house. The nuts can be omitted if you prefer.
INGREDIENTS | YIELDS 36 BARS
- 1 1/3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup cocoa
- ¾ cup unsalted butter
- 1½ cups sugar
- 3 eggs
- 1 teaspoon of vanilla
- ½ cup chopped nuts
- 4 cups mini marshmallows
- 1 cup peanut butter
- ¼ cup unsalted butter
- 2 cups chocolate chips
- 2 cups crisp rice cereal
Preheat oven to 350°F. Butter 10" × 15" jelly roll pan; set aside.
Combine flour, baking powder, salt, and cocoa; set aside.
Cream ¾ cup butter and sugar. Add eggs and vanilla; beat until fluffy. Add flour mixture; blend well. Fold in nuts.
Spread in pan; bake 15 minutes. Spread marshmallows over top; return to oven just until marshmallows melt, about a minute or so. Spread over bars with a knife dipped in hot water. Cool.
Combine peanut butter, butter, and chocolate in a microwave-safe bowl. Melt together on medium power, stirring often until smooth and blended. Stir in rice cereal; spread over bars. Chill.
Substituting with Marshmallow Cream
In recipes that use marshmallows, you can easily substitute marshmallow cream if the marshmallows are to be melted anyway. Just use 1 cup of marshmallow cream to replace 1 cup of marshmallows. Everything else is the same. Marshmallow cream works especially well when you are putting another layer over the marshmallow layer.
