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Category: Bars
Prep Time: Cook Time: Total Time:
5 whole graham crackers (about 5 x 2 1/2 inch rectangles)
1 1/2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1/3 cup light corn syrup
1.5 tablespoons unsalted butter
1/4 cup creamy peanut butter
1 1/2 cups Rice Krispies
1/3 cup mini peanut butter cups
Preheat oven to 375 F. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out.
Arrange the graham crackers in a single layer to cover the bottom of the pan - you may need to break the graham crackers into smaller pieces to fill in gaps.
Sprinkle the marshmallows evenly over the graham crackers. Bake for about 7 minutes, or until the marshmallows are very puffy. Transfer the pan to a wire rack and allow to cool completely.
Add the chocolate chips, corn syrup and butter to a large microwave-safe bowl. Microwave in 30 second bursts on 50% power, stirring in between each, until the chocolate is melted and the mixture is smooth. Stir the peanut butter into the chocolate mixture then fold in the Rice Krispies until all of the ingredients are combined.
Sprinkle the mini peanut butter cups evenly over the marshmallows then press the Rice Krispies mixture into an even layer on top. Cover and refrigerate the bars for about 1 hour, or until firm. Use the parchment overhang to lift the bars out of the pan and cut into squares. Store in an airtight container in the refrigerator. (I liked these best at room temperature so I took mine out of the fridge in advance of eating them.)
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PEANUT BUTTER CRUNCH S’MORES BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
5 whole graham crackers (about 5 x 2 1/2 inch rectangles)
1 1/2 cups mini marshmallows
1 cup semi-sweet chocolate chips
1/3 cup light corn syrup
1.5 tablespoons unsalted butter
1/4 cup creamy peanut butter
1 1/2 cups Rice Krispies
1/3 cup mini peanut butter cups
Preheat oven to 375 F. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the bars out.
Arrange the graham crackers in a single layer to cover the bottom of the pan - you may need to break the graham crackers into smaller pieces to fill in gaps.
Sprinkle the marshmallows evenly over the graham crackers. Bake for about 7 minutes, or until the marshmallows are very puffy. Transfer the pan to a wire rack and allow to cool completely.
Add the chocolate chips, corn syrup and butter to a large microwave-safe bowl. Microwave in 30 second bursts on 50% power, stirring in between each, until the chocolate is melted and the mixture is smooth. Stir the peanut butter into the chocolate mixture then fold in the Rice Krispies until all of the ingredients are combined.
Sprinkle the mini peanut butter cups evenly over the marshmallows then press the Rice Krispies mixture into an even layer on top. Cover and refrigerate the bars for about 1 hour, or until firm. Use the parchment overhang to lift the bars out of the pan and cut into squares. Store in an airtight container in the refrigerator. (I liked these best at room temperature so I took mine out of the fridge in advance of eating them.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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