Peanut Butter Bark

Cari made this in 2022

 

A quick and easy sweet and salty candy you can't resist!

Prep Time 5 minutes      melting time 5 minutes               Total Time 10 minutes               Servings 36         Calories 144kcal

Author Julie Blanner

Ingredients

·        10 ounces peanut butter chips

·        8 ounces chocolate chips

·        1 cup pretzels

·        1 cup candy Reese's Peanut Butter cups or other

·        1 cup marshmallows

 

Instructions

1.    Melt peanut butter chips in the microwave at medium power in 30 second increments and stir until smooth.

2.    Spread peanut butter mixture onto parchment lined cookie sheet.

3.    Melt chocolate chips in the microwave at medium power in 30 second increments and stir until smooth.

4.    Swirl in melted chocolate.

5.    Add pretzels and candy, lightly pressing down to adhere.

6.    Allow to set until solid.

 

Notes

• Use a heat-proof spatula to spread the peanut butter and chocolate layers.
• For the chocolate, we use a good quality semisweet chocolate chip because that’s what we tend to have on hand. You can use milk or dark chocolate if you prefer.
• Add different candies - M&Ms, Reese's Pieces, different types of chocolate chips, nuts etc.
• Instead of pretzels, try graham crackers, nilla wafers, or your favorite salty snack addition.
• For faster set-up, you can throw the entire pan into your refrigerator!

 

Nutrition

Calories: 144kcal

Carbohydrates: 20g

Protein: 3g

Fat: 6g

Saturated Fat: 4g

Polyunsaturated Fat: 0.5g

Monounsaturated Fat: 1g  Trans Fat: 0.01g | Cholesterol: 3mg

Sodium: 81mg

Potassium: 32mg

Fiber: 1g

Sugar: 15g

Vitamin A: 19IU

Vitamin C: 0.1mg

Calcium: 14mg

Iron: 0.5mg

 

recipe found on: https://julieblanner.com/peanut-butter-bark/

Rice Krispie Treats

 Prep Time: 10 min

Total Time: 30 min

Servings: 12

 https://www.ricekrispies.com/en_US/recipes/the-original-treats-recipe.html

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows
• -- OR -- 4 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal   

 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note

- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

 

Cathedral Window FUDGE

Very very sweet! Thinner slices or smaller log (1 1/2"?) would be a better serving size

1[12-oz] pkg. [2 cups] semisweet chocolate chips
1[16-oz] can Chocolate Frosting
2 cups multicolored miniature marshmallows

Melt chocolate chips in large saucepan over low heat, stirring constantly until smooth. Remove from heat. Stir in frosting. Fold in marshmallows. Let stand 15 minutes or until mixture is cool enough to handle.
Divide mixture in half. Pour mixture onto sheet of plastic wrap, scraping mixture from saucepan. Shape each half into 9x2-inch log. Wrap tightly in wax paper; refrigerate 2 hours or until firm.
With thin sharp knife, cut log into1/2 inch long slices.

Jessica’s Marshmallow Clouds

I pulled this recipe in honor of my oldest niece Jesse. Gotta give her credit - it's somewhat complicated and she made them just fine at a young age.
It's a tough cookie to make pretty - the marshmallows blow up, and you have craters. Easy to overcook, so go for the under-cooked vs over - otherwise they get really hard after they cool.
I've also made them with raspberry flavored chocolate chips. Outstanding!

400°F

YIELD: 3 ½ DOZEN
3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
½ tsp. Baking soda
1 cup white sugar
1 cup light brown sugar, firmly packed
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups (12 oz) miniature semisweet chocolate chips
8 oz miniature marshmallows, frozen

Preheat oven to 400°F.
Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer – otherwise they will thaw too rapidly.
In medium bowl combine flour, cocoa and baking soda. Set aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter scraping down the sides of the bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed until combined. Batter will be very stiff. Gather 4-5 frozen marshmallows in the palm of your hand and cover them with a heaping tablespoonful of dough. Wrap the dough around the marshmallows, completely encasing them and forming a 2” dough ball. Place balls on ungreased baking sheets, 2” apart. Bake 8-10 minutes. Cool on pan 2 minutes then transfer to a cool, flat surface.

S'More's Bars

Easy. And very yummy! Cut them small. I added Macadamia nuts 

24 graham crackers (12 double ones)

2 cups miniature marshmallows (white not colored)

1 cup semi sweet chocolate chips

1 cup salted cashews

1/2 cup butter

1/2 cup dark brown sugar, firmly packed

1 tsp vanilla extract

Optional: toasted coconut

Spray a 9x13 cake pan with Pam or line with parchment

Line the bottom of the pan with a layer of graham crackers - ok to overlap

Sprinkle graham crackers with marshmallows

Sprinkle marshmallows with Chocolate Chips

Sprinkle Chocolate Chips with cashews.

Sprinkle cashews with toasted coconut if using.

In a small saucepan over low heat, combine the butter and brown sugar - stir constantly til dissolved.

Turn off heat, move to cool burner, stir in the vanilla.

Drizzle sugar mixture over the cakepan.

Bake at 350F for 10 to 12 minutes or until marshmallows are golden on top. Cool in the pan on a wire rack.

When cook, remove from pan - use pizza cutter to cut into 1" squares

They can be wrapped, sealed in freezer bag and frozen for up to two months.

2010: did wrap in wax paper