Chocolate Marshmallow Bars
Yield: 9x13 pan
Ingredients
Brownies:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs, room temperature
1 tsp vanilla
1 1/3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp cocoa
1/2 cup mini semisweet chocolate chips
4 cups mini marshmallows
Topping:
1 1/3 cups semisweet chocolate chips
3 Tbsp butter
1 cup creamy peanut butter
2 cups crisped rice cereal (I use Erewhon Crispy Brown Rice)
Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray; set aside.
2. In mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in mini chocolate chips. Spread in prepared pan. Bake for 15-18 minutes.
3. Sprinkle marshmallows evenly over brownies. Return to oven for 2-3 minutes, until puffed and just starting to turn golden. Cool.
4. For topping, combine chocolate chips, butter, and peanut butter in small saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat; stir in cereal. Spread over marshmallow layer.
5. Let cool completely before cutting into bars.
Recipe adapted from Taste of Home.
