Peanut Butter And Marshmallow Granola Bars Recipes

MARTHA STEWART'S PEANUT BUTTER GRANOLA BARS

Steps:

• Grease a 9-inch-square pan and set aside.
• Measure out granola into a bowl so that it is ready to go when the marshmallow mixture is ready.
• In a large saucepan: melt butter and marshmallows, stir until melted. Remove from heat.
• Add peanut butter, then granola. Stir til well combined. Put into your prepared pan. With damp hands, press mixture to even out. Cool.
• Store in an airtight container for up to 3 days.

PEANUT-BUTTER AND MARSHMALLOW GRANOLA BARS

Steps:

• Butter a 9-inch-square baking pan; set aside. In a large saucepan over medium heat, melt butter. Add marshmallows; stir until melted, about 4 minutes. Remove from heat.
• Stir in peanut butter and granola until well combined. Transfer mixture to prepared pan. Dampen your hands, and press mixture into prepared pan, distributing mixture evenly. Set aside to cool. Invert pan, releasing bars. Cut into 16 squares.

NO BAKE PEANUT BUTTER MARSHMALLOW BARS

Steps:

• Spray the interior of an 8" x 8" or 7" x 11" baking pan with nonstick cooking spray. Set it aside.
• Combine the butter and peanut butter in a microwave safe bowl. Stir until mixed.
• After they are blended, add the butterscotch chips and stir and put the bowl in the microwave for 1 minute. Stir. Continue to microwave in 30 second increments until all of the butterscotch chips have melted, stirring in between each session.
• Allow the mixture to cool for about 5 minutes.
• Pour the marshmallows and peanuts into the mixture and stir.
• Spread the mixture into the greased pan. Smooth the top until it is even.
• Refrigerate for 1-2 hours. Cut into bars and serve.

PEANUT BUTTER GRANOLA BARS

Steps:

• Melt peanut butter and honey together in a saucepan over medium heat. Dissolve brown sugar into the peanut butter mixture; bring to a simmer for 2 minutes.
• Mix granola, oats, rice cereal, chocolate chips, and fruit together in a large bowl; pour peanut butter mixture over the granola mixture and fold to coat.
• Grease a cake pan. Pour the granola mixture into the prepared pan and press into a flat layer. Cool at room temperature until set, about 15 minutes before cutting into bars.

PEANUT-BUTTER GRANOLA BARS

Steps:

• Preheat oven to 300 degrees.
• Line an 8 inch square baking pan with two criss-crossed rectangles of parchment paper, leaving a 2-inch overhang at opposite ends.
• In a large bowl, combine oats, almonds and cranberries.
• In a small saucepan, whisk together oil, brown sugar, peanut butter, cinnamon, salt and water over low heat until the sugar has dissolved, about 5 minutes.
• Let cool slightly; whisk in egg white.
• Pour over oat mixture; stir until moistened.
• Spread evenly in bottom of pan; smooth top.
• Bake until top is firm, about 30 minutes. Note: The firm top is your best indicator that it's ready - if it's too soft the granola will be crumbly, if it's too hard it will be too brittle.
• Let cool 10 minutes.
• Lift out of pan, using paper as handles.
• Let cool completely, cut into bars with a serrated knife.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.