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Category: Bars
Prep Time: Cook Time: Total Time:
2/3 c marshmallow creme
2/3 c peanut butter
1 can (14 oz) sweetened condensed milk, divided
1 tsp vanilla extract + 1 tsp vanilla extract
1 1/4 c white chocolate chips (this is most of a 10 oz bag)
1/4 c butter
1 tsp vanilla extract
2 c whole rolled oats
1/2 c (or more) chocolate chips
Optional: 1/4 c+ of other chips such as white chocolate chips, butterscotch chips, peanut butter chips, toffee bits, sprinkles etc)
1. Preheat oven to 350F and line an 8 x 8 or 9 x9 pan with foil and spray with cooking spray.
2. Place marshmallow creme, peanut butter, half of the 14 ounce can of sweetened condensed milk, and 1 tsp vanilla extract into a medium bowl and mix with a spoon until well combined. Set aside. This is the marshmallow/peanut butter layer.
3. Place butter and white chocolate chips into a saucepan and heat over the stove top to melt. Note that the white chocolate and the butter will melt fast, possibly within 30 seconds. Take care not to scorch it by taking it off the heat source as soon as it shows signs of melting and just keep stirring it with a spoon to encourage full melting. After the white chocolate chips and butter have melted, add the remaining half of the 14 ounce can of sweetened condensed milk and 1 tsp vanilla extract. Stir again. Add in the oats and stir. Pour this white chocolate/oats mixture into the prepared baking pan.
4. Add the marshmallow/peanut butter layer over the top of the white chocolate/oats layer. Gently spread it over the top with a spatula.
5. Lightly layer the chocolate chips (or other/additional chips) over the top.
6. Bake for 20-22 minutes at 350F or until edges begin to pull slightly away or brown a big. Center may seem somewhat jiggly, but will set up while cools. Don’t overbake. You want these gooey. Allow to cool well before slicing and serving. Expedite this by placing in the fridge or freezer.
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Marshmallow Peanut Butter Double Chocolate Pillowtop Bars
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Category: Bars
Prep Time: Cook Time: Total Time:
2/3 c marshmallow creme
2/3 c peanut butter
1 can (14 oz) sweetened condensed milk, divided
1 tsp vanilla extract + 1 tsp vanilla extract
1 1/4 c white chocolate chips (this is most of a 10 oz bag)
1/4 c butter
1 tsp vanilla extract
2 c whole rolled oats
1/2 c (or more) chocolate chips
Optional: 1/4 c+ of other chips such as white chocolate chips, butterscotch chips, peanut butter chips, toffee bits, sprinkles etc)
1. Preheat oven to 350F and line an 8 x 8 or 9 x9 pan with foil and spray with cooking spray.
2. Place marshmallow creme, peanut butter, half of the 14 ounce can of sweetened condensed milk, and 1 tsp vanilla extract into a medium bowl and mix with a spoon until well combined. Set aside. This is the marshmallow/peanut butter layer.
3. Place butter and white chocolate chips into a saucepan and heat over the stove top to melt. Note that the white chocolate and the butter will melt fast, possibly within 30 seconds. Take care not to scorch it by taking it off the heat source as soon as it shows signs of melting and just keep stirring it with a spoon to encourage full melting. After the white chocolate chips and butter have melted, add the remaining half of the 14 ounce can of sweetened condensed milk and 1 tsp vanilla extract. Stir again. Add in the oats and stir. Pour this white chocolate/oats mixture into the prepared baking pan.
4. Add the marshmallow/peanut butter layer over the top of the white chocolate/oats layer. Gently spread it over the top with a spatula.
5. Lightly layer the chocolate chips (or other/additional chips) over the top.
6. Bake for 20-22 minutes at 350F or until edges begin to pull slightly away or brown a big. Center may seem somewhat jiggly, but will set up while cools. Don’t overbake. You want these gooey. Allow to cool well before slicing and serving. Expedite this by placing in the fridge or freezer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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