It was on my 10th wedding wedding anniversary that my husband and I took a trip to Amish country in Ohio. While there, I found a cookbook that became a favorite called Mennonite Country-style Recipes & Kitchen Secrets written by Esther Shank. There are lots of great basic recipes, especially for the young cook that I was. The was one cookie bar that I had never tried was her Chocolate Marshmallow Bars.
Fast forward 21 years when I get see a recipe posted from Taste of Home magazine for Chocolate Marshmallow Bars submitted by none other than Esther Shank! In the comments, she mentioned that this was one of her most requested recipes. I finally decided that it was time to give them a try and I am glad that I did! The bottom layer was very brownie like in taste and texture. Pillowy soft marshmallows filled the center, followed by a chocolate/peanut butter crunch topping. So delicious!
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3 tablespoons baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped nuts, optional
- 4 cups miniature marshmallows
- 1-1/3 cups semisweet chocolate chips
- 1 cup peanut butter
- 3 tablespoons butter
- 2 cups Rice Krispies
In a small bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture.
Stir in nuts if desired.
Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 15-18 minutes or until set.
Sprinkle with marshmallows; bake 2-3 minutes longer or until melted.
Place pan on a wire rack.
Using a knife dipped in water, spread marshmallows evenly over the top.
Combine the chocolate chips, peanut butter and butter in a small saucepan or microwave safe bowl.
Cook and stir over low heat or microwave until melted.
Remove from the heat; stir in Rice Krispies.
Spread over bars immediately.
Chill until set.
Recipe Source: Mennonite Cooking by Esther Shank and Taste of Home Magazine