NO-BAKE PEANUT BUTTER MARSHMALLOW SQUARES (CONFETTI SQUARES)
These easy Peanut Butter Marshmallow Bars are a classic Canadian no-bake Christmas treat. Known also as Confetti Slice and miriad of other names, you can make them the classic way, or add Rice Krispies for crunch and texture.
Provided by Jackie Currie
Categories Treat
Time 1h30m
Number Of Ingredients 6
Steps:
- Line an 8x8 pan with aluminum foil.
- Melt butter, peanut butter and butterscotch chips over low heat, stirring until smooth.
- Remove from heat, and let cool until you can safely hold your hand against the bottom of the pot. This will ensure your marshmallows won't melt when added.
- Stir in vanilla (if using), marshmallows and Rice Krispies.
- Pour mixture into 8x8 pan and gently spread with a spoon or spatula.
- Refrigerate until firm.
- Remove from pan and slice into squares.
- Store squares in refrigerator or wrap in parchment and aluminum foil and freeze.
Nutrition Facts : ServingSize 25 g, Calories 170 kcal, Carbohydrate 20 g, Protein 3 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 11 mg, Sodium 139 mg, Fiber 1 g, Sugar 15 g
SARA'S PEANUT BUTTER & MARSHMALLOW CRISPY CLOUDS
Make and share this Sara's Peanut Butter & Marshmallow Crispy Clouds recipe from Food.com.
Provided by Viclynn
Categories Candy
Time 8m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Melt white bark in microwave, on high approximately 3 minutes, stirring occasionally.
- Mix in other ingredients.
- Drop on wax paper. Allow to cool.
- Store in plastic container.
Nutrition Facts : Calories 233.1, Fat 17.6, SaturatedFat 3.4, Cholesterol 0.6, Sodium 126.8, Carbohydrate 14.2, Fiber 2.7, Sugar 7.3, Protein 8.5
PEANUT BUTTER MARSHMALLOW CRUNCH BROWNIES
Make and share this Peanut Butter Marshmallow Crunch Brownies recipe from Food.com.
Provided by annh53182
Categories Bar Cookie
Time 45m
Yield 24 Brownines
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
- For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
- In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
- Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
- Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
- Spread/Pour the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
PEANUT BUTTER MARSHMALLOW PIE
This is a great pie recipe for kids and adults as well. It is SOOO easy, quick and very good! A definite pleaser, hope you think so too! 8)
Provided by OceanIvy
Categories Pie
Time 5m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Blend peanut butter, marshmallow cream and cream cheese in bowl.
- Blend well.
- Add sugar and whipping cream slowly as blending.
- Stir in milk.
- Blend well.
- Pour mixture into pie crust.
- Freeze until pie is thickened.
- After pie has set for about 5-10 minutes, serve and enjoy!
PEANUT BUTTER MARSHMALLOW FLUFF COCONUT COOKIES
Hello everyone!! This is a wonderful twist on your common peanut butter cookie that tastes moist and chewy and delicious with the coconut on top. That is just great to snack on...
Provided by MARIELA
Categories Drop Cookies
Time 30m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat Oven to 350°F (175°C).
- In a large bowl, cream together the butter, peanut butter, white sugar and brown sugar until smooth and fluffy.
- Beat in the eggs one at time, then stir in the vanilla.
- Combine the flour and baking soda; stir in to the peanut butter mixture.
- Then fold in the marshmallow fluff in just until combined.
- When you drop the cookies by the rounded spoonfuls or use a cookie scooper into the ungreased cookie sheet first put a pinch of coconut flakes on bottom on cookie sheet then place dough on top of coconut then after all your cookies have been drop place a nice hefty pinch of coconut flakes on top of cookie dough then press with fork as you would with regular peanut butter cookies to impress a criss cross with fork.
- Bake for 15 minutes.
Nutrition Facts : Calories 230.8, Fat 13.3, SaturatedFat 6.8, Cholesterol 35.8, Sodium 178.4, Carbohydrate 25.1, Fiber 1.2, Sugar 12.9, Protein 4
CHEWY PEANUT BUTTER-MARSHMALLOW BARS
Classic cereal treats for the peanut butter fanatic, these marshmallow bars call for cornflakes instead of Rice Krispies, making for a wonderfully chewy-crunchy contrast. Cornflakes are delicate, so the key here is to avoid crushing the cereal too much when mixing the ingredients. The end result should be airy and chewy, but not dense, with visible chunks of marshmallow throughout. This recipe comes together quickly, so have your ingredients measured and ready to add to the pot when you begin. Once the chocolate topping has set, these bars pack well for picnics or potlucks, but if you're concerned about the chocolate melting, you can skip it altogether and finish the bars with a sprinkle of sea salt.
Provided by Lidey Heuck
Categories snack, cookies and bars, dessert
Time 2h20m
Yield 16 to 20 bars
Number Of Ingredients 7
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.
PEANUT BUTTER-MARSHMALLOW RICE KRISPIES SQUARES
This can be made on top of the stove or in the microwave using a large heat-proof bowl --- this recipe is pretty much fool-proof so don't worry about exact measurements, the frosting drizzle is only optional, I most always double the recipe and spread into a 13 x 9-inch pan, throw in some salted chopped peanuts also! :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 10m
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan melt the butter over medium heat.
- Add in marshmallows and vanilla; stir until melted.
- Mix in the peanut butter until combined.
- Remove from heat and mix in the rice cereal.
- Pat firmly into a 9 x 9-inch or an 11 x 7-inch pan.
- Place the frosting in microwave-safe bowl and microwave until melted (about 15 seconds) drizzle on top of the mixture.
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- In the bowl of a heavy duty mixer fitted with the whisk attachment (or a bowl if using a hand mixer with beaters), combine the egg whites and cream of tartar. Beat at medium-high speed (or high speed if using a hand mixer) until the egg whites are creamy white and hold soft peaks when the beaters are lifted out of the bowl. Continue to beat on medium-high speed, adding sugar a little at a time, taking about 2 minutes in all, until the whites are glossy and stiff. When you lift the whisk out the bowl, the whites should hold stiff peaks.
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