This year for my birthday, my sister-in-law got me a dessert recipe book. It’s Taste of Home, and a huge collection of recipes that other people have submitted over the years. It was actually somewhat comical when I was going through the book and marking the recipes I wanted to make with the little sticky tags, because almost the entire book is filled with them. Looks like I’ve got a long schedule ahead of me, because it seems as though that’s how it is with so many recipe books, and that’s not including just desserts.
Look at them. So cute, so chocolatey, so marshmallowy.
This was a BIG batch. The little pieces that I cut up ended up being 72 pieces total. Yikes! The great thing about making little goodies like these in a large batch means they’re great for gift packaging. Hello, Christmas presents!
Chocolate Marshmallow Bars Recipe:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
3 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups mini marshmallows
For the Topping:
1 1/3 cups semisweet chocolate chips
1 cup creamy peanut butter
3 tablespoons butter
2 cups Rice Krispies
Preheat oven to 350 degrees. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt, gradually add to creamed mixture. Spread into a greased 15×10 inch baking pan. Bake for 15-18 minutes or until set. Sprinkle with marshmallows, bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely.
For the topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat, stir in Rice Krispies. Immediately spread over bars. Chill until set, store in airtight container.
