Butter Mallow Bars Recipes

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Steps:

• Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. , Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack., In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in cereal; spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.

Steps:

• Preheat oven to 350*.
• Sift dry ingredients together - flour, baking powder, and salt.
• Cream butter and sugar, then mix in egg and vanilla extract.
• Stir in the dry ingredients, mixing well.
• Spread in a 8" greased pan. Bake @ 350* for 20-25 minutes. Remove from oven.
• Cover with marshmallows, cut side down, pressing in slightly. Return to oven to melt slightly, 2-4 minutes.
• TOPPING: Combine all ingredients except the vanilla, and bring to a boil.
• Cook until soft ball stage, 238*F (or when a small amount of mixture dropped from a spoon into cold water forms a "soft ball").
• Remove from heat and cool 5 minutes. DO NOT STIR!
• After the 5 minutes, beat in the vanilla until mixture is of spreading consistency. Spread over marshmallow layer & cut into squares.

Steps:

• Heat oven to 350°F Mis dry cake mix, margarine and 1/3 cup milk until blended; press 2/3 onto bottom of 1/3x9 inch baking pan. Bake 12-14 minutes or until center is almost set; cool 3 minutes. Meanwhile mix peanut butter and remaining milk.
• Spread peanut butter mixture onto crust; top with small spoonfuls of marshmallow creame and remaining cake mixture. Sprinkle with peanuts and chocolate; press gently into cake mixture.
• Bake 18 minutes or just until center is set. Cool completely before cutting into bars.

Steps:

• Preheat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13 x 9-inch pan. Bake 12 to 14 minutes or until center is almost set; cool 3 minutes.
• Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 minutes or just until center is set. Cool before cutting into bars.
• MAKE AHEAD DIRECTIONS: Prepare as directed; cool completely. Wrap tightly; freeze up to 1 month. Thaw before cutting into 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.