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Prep Time: Cook Time: Total Time:
4 cups (10.5 ounce bag) miniature marshmallows
2 Tablespoons butter
1 cup crunchy peanut butter
1 cup smooth peanut butter
54 round butter-flavored cookies, crushed (1-1/2 stacks, about 2 cups)
1 cup semi-sweet chocolate chips, frozen
Topping:
3 ounces semi-sweet chocolate bar, broken into chunks
Line a 13x9 inch baking pan with foil. In a double-boiler, melt butter and both peanut butters, stirring to avoid scorching, until combined. Mix in marshmallows, half at a time, until melted and smooth. Pour into a large bowl. Let cool for 5 minutes.
Stir in crushed crackers, then quickly add chocolate chips. (They may melt a bit, which is why they should be frozen to begin with.) Mixture will be stiff. Press into prepared pan and smooth top with a spatula. Let stand at room temperature for an hour to set.
Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Gently melt chocolate bar stirring until smooth. You may melt chocolate in the microwave, if you wish, but be careful not to scorch it. Chocolate should be melted, but not hot.
Pour melted chocolate into a zip-top bag, squeeze out all the air, and seal. Cut a small corner from the bag and use it as a pastry bag to drizzle chocolate in a zig-zag pattern over the top of the candy bars. Chill for 30 minutes, then cut into small squares. Store leftovers at room temperature in an airtight container.
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PEANUT BUTTER CRUNCH CANDY BARS
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Category: Recipes
Prep Time: Cook Time: Total Time:
4 cups (10.5 ounce bag) miniature marshmallows
2 Tablespoons butter
1 cup crunchy peanut butter
1 cup smooth peanut butter
54 round butter-flavored cookies, crushed (1-1/2 stacks, about 2 cups)
1 cup semi-sweet chocolate chips, frozen
Topping:
3 ounces semi-sweet chocolate bar, broken into chunks
Line a 13x9 inch baking pan with foil. In a double-boiler, melt butter and both peanut butters, stirring to avoid scorching, until combined. Mix in marshmallows, half at a time, until melted and smooth. Pour into a large bowl. Let cool for 5 minutes.
Stir in crushed crackers, then quickly add chocolate chips. (They may melt a bit, which is why they should be frozen to begin with.) Mixture will be stiff. Press into prepared pan and smooth top with a spatula. Let stand at room temperature for an hour to set.
Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Gently melt chocolate bar stirring until smooth. You may melt chocolate in the microwave, if you wish, but be careful not to scorch it. Chocolate should be melted, but not hot.
Pour melted chocolate into a zip-top bag, squeeze out all the air, and seal. Cut a small corner from the bag and use it as a pastry bag to drizzle chocolate in a zig-zag pattern over the top of the candy bars. Chill for 30 minutes, then cut into small squares. Store leftovers at room temperature in an airtight container.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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