Peanut Butter Mallow Topping Recipes

CONTEST-WINNING PEANUT MALLOW BARS

Steps:

• In a large bowl, beat the cake mix, water, butter and egg until blended (batter will be thick). Spread into a greased 13x9-in. baking pan. , Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows. Bake 2 minutes longer or until marshmallows are melted. Place on a wire rack. , In a large saucepan, combine the peanut butter chips, corn syrup and butter; cook and stir over medium-low heat until smooth. Remove from the heat; stir in the cereal, peanuts and vanilla. Spread over marshmallows. Cool completely.

PEANUT BUTTER FLUFF

Steps:

• 1. Put the sugar and the water in a sauce pan. Bring it to a boil and stir until sugar is melted. Set it aside to cool until about lukewarm.
• 2. Put Marshmallow Cream and Peanut Butter in a bowl. Start adding Simple Syrup maybe about 1/2 cup. Mix and add the Simple Syrup until it is as thin as cake batter. It will get thick when you store it in the fridge. Use this as a yummy Ice Cream topping!! Any leftover Simple Syrup can be stored in the fridge for thinning if it is too thick.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

MAPLE PEANUT BUTTER PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze 5 minutes., In a microwave, warm fudge topping 5-10 seconds or until spreadable; spread over bottom and up sides of crust. In a large bowl, beat cream cheese, peanut butter and flavoring until blended. Gradually beat in confectioners' sugar; fold in whipped topping. Spoon into crust, spreading evenly. Refrigerate 4 hours or until set., In a small bowl, beat cream until it begins to thicken. Add syrup; beat until stiff peaks form. Serve with pie; top with peanuts.

MARSHMALLOW SAUCE

Steps:

• Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
• Add vanilla and continue folding till smooth.
• Serve hot, as a sauce.
• It thickens as it cools.

PEANUT BUTTER ICE CREAM TOPPING

Steps:

• Mix together the white sugar and water in a small saucepan over high heat and bring to a boil; boil for one minute. Remove from heat and stir in the peanut butter until melted well blended. Pour the warm sauce over ice cream to serve.

MAPLE-WALNUT TOPPING

Steps:

• Preheat oven to 350 degrees. Spread 1/2 cup broken walnut pieces on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Mix in a small bowl with 1/4 cup pure maple syrup.