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Saturday, January 21, 2012

Double Peanut Butter Crunch Smores Bars

I should charge for this recipe, that's just how good it is. It is the perfect indulgence, a great combination of so many classic and delicious dessert flavors- smores, peanut butter, chocolate, marshmellows- and textures- creamy, crunchy and pillowy. I have since served it to three different sets of guests with the same delighted reaction each time and I plan on making it over and over again. To me, this is the ultimate bar dessert and the best part was that it was so easy to make! Of course it is also a play on Smores, the campfire favorite so you get to eat it and be nostalgic at the same time. So go on, make a pan or two or three and be generous and try to save some for your guests :). Enjoy!


For the bottom layer:
32 graham crackers or tea biscuits, crumbed in a food processor or by hand
6 Tbl  (3/4 cup) margarine or butter
3/4 cup peanut butter
1 cup confectioners sugar
3 cups mini marshmallows (or the equivalent of regular marshmallows, chopped)

Melt the margarine and peanut butter together. Mix in crumbs and sugar and press into the bottom of a 9x13 pan. Sprinkle the marshmallows all over and bake in a 350 oven for about 8 minutes or so until the marshmallows just start to toast.

For the Topping:
2 cups chocolate chips
2/3 cup corn syrup
3 Tbl margarine
1/2 cup peanut butter
3 cups rice crispies

Combine chips, corn syrup and margarine and melt. Stir in peanut butter and crisps and spread gently over the marshmallow layer. Refrigerate or freeze bars until firm.


Mmmmmmmmmmm!

2 comments:

  1. Looks familiar... looks delicious!!!

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  2. Can you use oil instead of margarine?

    ReplyDelete