Chocolate and Peanut Butter Bars with Brled Marshmallow
Level: Intermediate
Yield: 6 to 8 servings
Total: 2 hr 30 min Active: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 863
Total Fat: 57 g
Saturated Fat: 25 g
Carbohydrates: 87 g
Dietary Fiber: 5 g
Sugar: 59 g
Protein: 13 g
Cholesterol: 61 mg
Sodium: 390 mg
Indulge in the irresistible fusion of rich, deep chocolate and creamy peanut butter that melts in your mouth from the first bite. Topped with a brled marshmallow layer for smoky, gooey perfection, these bars blend sweet-savory crunch with tender blissyour new go-to treat that'll have everyone reaching for seconds!
Ingredients ()
- 18 graham crackers (2 sleeves of crackers; about 2 cups of crumbs or 10 ounces)
- 1 1/2 cups confectioners' sugar
- Pinch kosher salt
- 2 sticks (1 cup) unsalted butter, melted
- 1 1/4 cups creamy peanut butter (I prefer Jif or Skippy brands for this)
- 1 1/2 cups bittersweet chocolate chips
- Flaky sea salt, for sprinkling
- 2 cups marshmallow creme
Special equipment: a kitchen torch
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- Line an 8-by-8-inch baking dish with plastic wrap, leaving excess to hang over the sides.
- Place the graham crackers in a food processor and pulse until finely ground, then add the confectioners' sugar and salt and give it a few more pulses. Add the melted butter and 1 cup of the peanut butter. Pulse until incorporated, then pour the mixture into the baking dish and press the crust into an even layer.
- Melt the chocolate chips over a double boiler, stirring frequently until smooth, about 5 minutes. Whisk in the remaining 1/4 cup peanut butter. Pour the chocolate over the crust and sprinkle with flaky sea salt, then place in the refrigerator to set for at least 2 hours or up to overnight.
- Once set, lift the bars out of the baking dish using the overhanging plastic wrap. Remove the plastic and place the bars on a cutting board and cut into squares. Dollop marshmallow creme over each square. Use a kitchen torch to brown the marshmallow creme right before serving.
