Chocolate Marshmallow Bars (Bookmarked Recipes)

We had some friends over and I wanted to make some yummy treats. I’ve been in a big cookie and brownie/bars kick lately. This recipe has been bookmarked in my Google Reader for quite some time. (Hence the Bookmarked Recipes entry). Let me just tell you, these are AMAZING. One of our friends thought they tasted better cold, but everyone else agreed they were best at room temperature. They have a great combination of crunchy rice-krispie-treat-like topping, chewy-gooey marshmallow center and a tender brownie bottom. Oh and there’s peanut butter in one of those layers, so you get the amazing combination of chocolate and peanut butter. These are seriously amazing. You should go make some right now. I might go make some after seeing the recipe again…

Chocolate Marshmallow Bars – from yum
3/4 cup butter
1-1/2 cups sugar
3 eggs
1 tsp vanilla extract
1-1/3 cups all purpose flour
3 tbsp baking cocoa
1/2 tsp baking powder
1/2 tsp salt
4 cups miniature marshmallows

Topping:
1-1/3 cup chocolate chips
1 cup peanut butter
3 tbsp butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and salt; add to creamed mixture. Spread in a greased 9x 13 pan. I used a 8×8 pan so they’d be thicker and have distinct layers.

Bake at 350F for 18-25 minutes or until middle is set. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.

I am submitting this to Bookmarked Recipes. Check it out.

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5 Responses to “Cannoli Cupcakes”

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    1
    ~Bee — June 2, 2011 at 4:16 am

    Cannolis have to be one of my absolute favorite desserts… BOOKMARKING THIS! Yum!

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    Anonymous — September 30, 2012 at 3:36 am

    Love this idea…i felt they were kinda missing the crunch of the cannoli shell…so I used some broken up peices of storebought sugar ice cream cones as sone added garnish…perfect touch

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    Sarah — December 23, 2013 at 10:05 am

    Making these now for Christmas Day – they can be refrigerated that long if sealed, right?

    • beantownbaker — December 26th, 2013 @ 11:29 am

      Sorry for not replying sooner, I was offline for the holidays. The cupcakes can def be kept in the fridge for a couple days. Hope they turned out for you.

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    4
    Michael — January 14, 2017 at 12:18 pm

    Tried the recipe, turned out way too loose to pipe Cheese was strained for 24 hours. Flavor was fine. Tried adding more powdered sugar to thicken it up. Didn’t work and eventually just tasted like sugar. Any suggestions?

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