Peanut Butter Marshmallow Crunch Bars
Indulge in the irresistible combination of creamy peanut butter, fluffy marshmallows, and crispy Rice Krispies with these Peanut Butter Marshmallow Crunch Bars. Easy to make and perfect for sharing, these treats feature a buttery cake mix base topped with a rich, gooey blend that brings together the sweetness of corn syrup and the crunch of salted peanuts. Ideal for parties, picnics, or just a sweet treat at home, these bars are a fantastic dessert that will please both kids and adults alike.
36
Servings
100
Calories
10
Ingredients
Ingredients
Pillsbury Plus yellow cake mix
1 (18 ounce) package (none)
egg
1 (beaten)
margarine or butter
1/3 cup (softened)
miniature marshmallows
3 cups (none)
corn syrup
2/3 cup (none)
vanilla extract
2 teaspoons (none)
Rice Krispies cereal
2 cups (none)
margarine or butter
1/4 cup (none)
peanut butter chips
1 (12 ounce) package (2 cups)
salted peanuts
2 cups (roughly chopped or whole)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the cake mix, egg, and softened margarine or butter. Using an electric mixer on low speed, mix until the mixture is crumbly.
3
Firmly press the crumbly mixture into the bottom of an ungreased 13x9-inch baking pan to create an even base.
4
Bake the base in the preheated oven for 12-18 minutes, or until it turns a light golden brown. Keep an eye on it to prevent overbaking.
5
Once baked, remove the pan from the oven and immediately sprinkle the miniature marshmallows on top, ensuring they cover the surface evenly.
6
Return the pan to the oven for an additional 1-2 minutes, or until the marshmallows begin to puff up. Remove from the oven and allow to cool while you prepare the topping.
7
In a large saucepan over medium-low heat, combine the corn syrup, butter, vanilla extract, and peanut butter chips. Stir constantly until the peanut butter chips have melted and the mixture is smooth.
8
Remove the saucepan from the heat and quickly stir in the Rice Krispies and salted peanuts until they are well coated.
9
Carefully spoon the warm topping over the puffed marshmallows in the baking pan, spreading it out evenly to cover.
10
Allow the bars to cool at room temperature before chilling them in the refrigerator for a few hours. Once set, cut into 36 bars.
11
Store any leftovers covered at room temperature or in the refrigerator for up to a week.
Nutrition Information
5g
Fat
12g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Peanut Butter Marshmallow Crunch Bars?
They are dessert bars featuring a buttery cake mix base topped with marshmallows and a rich mixture of peanut butter chips, Rice Krispies, and salted peanuts.
What type of cake mix is used for the base?
The recipe calls for one 18-ounce package of Pillsbury Plus yellow cake mix.
How many servings does this recipe yield?
This recipe makes 36 bars.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How do I prepare the base of the bars?
Combine the cake mix, one egg, and softened margarine or butter with an electric mixer until crumbly, then press into a pan.
What size baking pan is required?
An ungreased 13x9-inch baking pan is used for this recipe.
How long should the cake mix base bake?
The base should bake for 12-18 minutes or until light golden brown.
When do I add the marshmallows?
Sprinkle 3 cups of miniature marshmallows over the base immediately after it is removed from the oven.
How do I get the marshmallows to puff up?
Return the pan to the oven for an additional 1-2 minutes until the marshmallows begin to puff.
What ingredients are used in the crunchy topping?
The topping consists of corn syrup, margarine, vanilla extract, peanut butter chips, Rice Krispies cereal, and salted peanuts.
How are the peanut butter chips melted?
Melt them in a large saucepan over medium-low heat with corn syrup, butter, and vanilla extract.
How much corn syrup is needed?
The recipe requires 2/3 cup of corn syrup.
What kind of cereal is used in the bars?
Two cups of Rice Krispies cereal are used for the crunch layer.
Are the peanuts chopped or whole?
The peanuts can be either roughly chopped or left whole depending on preference.
How many calories are in one bar?
Each bar contains approximately 100 calories.
What is the fat content per serving?
Each serving has 5g of fat.
How many carbohydrates are in each bar?
There are 12g of carbohydrates per bar.
Is there protein in these bars?
Yes, each bar contains 1g of protein.
How should the bars be cooled?
Allow them to cool at room temperature first, then chill them in the refrigerator for a few hours to set.
How do I store leftover Peanut Butter Marshmallow Crunch Bars?
Store them covered at room temperature or in the refrigerator.
How long do these bars stay fresh?
They can be stored for up to one week.
Do I need to grease the baking pan?
No, the recipe specifies using an ungreased 13x9-inch baking pan.
Can I use butter instead of margarine?
Yes, the recipe allows for either softened margarine or butter.
How much vanilla extract is used?
The recipe calls for 2 teaspoons of vanilla extract.
What quantity of peanut butter chips is needed?
One 12-ounce package, which equals about 2 cups of chips.
How much margarine is used in the base versus the topping?
The base uses 1/3 cup and the topping uses 1/4 cup of margarine or butter.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F (175°C).
Is this recipe suitable for kids?
Yes, it is described as a fantastic dessert that pleases both kids and adults.
When should I cut the bars?
Cut them into 36 bars once they have fully set in the refrigerator.
What tags define this recipe?
Tags include dessert, bars, peanut butter, marshmallows, rice krispies, and easy recipe.