PEANUT BUTTER MARSHMALLOW BARS

My College days are a dim memory of the past.

Mostly good . . . a little bad.

I went away to College with my best friend, and we were connected at the hip.

Cindy, is also my cousin.

We really didn’t live on Ramen Noodles or Mac & Cheese.

We cooked . . . We cleaned . . . We baked.

Recently, I pulled out an OLD file of recipes.  Peanut Butter Fingers popped out magically, as if to remind me of all the good times we spent together.  We certainly ate our share of these yummy bars! Cin’s birthday was yesterday, and we happen to be the same age. Gettin old!  I thought to honor our life long friendship that I should most definitely make these bars.

I love Peanut Butter & Marshmallow together, so today I added Marshmallows.

They are perfect . . . gooey . . .  good!

Note to self:  Foil does not photograph well.

Simply start by making the Peanut Butter Cookie Crust.  Spread in a 9×13 greased cake pan.  I also lined my pan with foil, so that cutting them would be a cinch. Bake at 350 degrees for about 20 to 25 min. Test the center by doing the toothpick test.  (20 minutes was perfect for my bars) Take from the oven and sprinkle a bag of Semi or Milk Chocolate Chips over the hot cookie crust.  Let stand for 3 to 4 min. and then spread the chocolate around the top of the crust. You can now top with mini marshmallows if desired, or skip this step.  (Trust me . . . it’s good!) Put the pan back into the oven for just a few minutes and slightly brown the tops of the marshmallows.

Prepare the Peanut Butter glaze and drizzle over the top of the Marshmallows.  If you didn’t add the Marshmallows, you will be drizzling over the top of the Chocolate layer. You could also add chopped nuts if  you like.

When the bars are cool, you can cut them into squares.

Run your sharp knife under hot water . . . dry it off . . . then cut the bars.

It kind of looks like I sprinkled Salt & Pepper over the top of my bars!

Nope.

Cookies & Cream Sprinkles.

Next time . . . I will also melt a bit of Milk chocolate to drizzle over the Marshmallows as well.  I do think it would be a bit prettier.

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PEANUT BUTTER FINGERS

Cream:

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar

Blend in:

• 1 egg
• 1/3 cup peanut butter
• 1/2 tsp. soda
• 1/4 tsp. salt
• 1 tsp. vanilla

Mix in:

• 1 cup flour
• 1 cup quick cooking oats.

Spread in greased 9×13 baking pan, or line with parchment or foil.  I also greased my foil just slightly. Bake at 350 for 20 to 25 minutes or until a fork or toothpick inserted in the center, comes out clean. Take from the oven and spread a large bag of chocolate chips (semi or Milk) over the top of the hot peanut butter base. Let stand for 2 to 3 minutes until the chocolate is melted, and spread chocolate evenly.  Sprinkle mini Marshmallows over the top of the chocolate and place back in the oven to barely brown the tops of the Marshmallows.  (I used about 2 cups)

Glaze:

• 1 cup sifted powdered sugar
• 1/2 cup peanut butter
• 1/4 cup of Evaporated Milk (or a bit more)

Mix powdered sugar, peanut butter and milk together until well blended & smooth.  Drizzle over the top of the Marshmallows.  If you didn’t add the Marshmallows, you will be drizzling over the chocolate layer.  Cool, then cut into bars.  Store in well sealed container.

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