A decadent multi-layered bar cookie from a recipe by Trudy. A rich, brownie-like base is topped with a layer of melted marshmallows and finished with a crunchy topping of chocolate, peanut butter, butterscotch, and Rice Krispies.
Author
Trudy
Recipe
| Measurements | Ingredients |
|---|---|
| For the Base: | |
| 1½ cups | Butter or Oleo, softened |
| ¾ cup | Sugar |
| 2 | Eggs |
| ¾ cup | Flour |
| ½ cup | Chopped Nuts |
| 2 Tbsp | Cocoa |
| ¼ tsp | Baking Powder |
| Pinch | Salt |
| Middle Layer: | |
| 3 cups | Tiny Marshmallows |
| Top Layer: | |
| ½ cup | Peanut Butter |
| ½ cup | Chocolate Chips |
| ½ cup | Butterscotch Chips |
| ¼ cup | Oleo (Margarine or Butter) |
| ½ cup | Rice Krispies Cereal |
Instructions
- Make the Base: Preheat your oven to 350°F. Grease a 13x9 inch pan.
- In a large bowl, cream the 1½ cups of butter and ¾ cup of sugar together. Beat in the eggs.
- Stir in the flour, nuts, salt, cocoa, and baking powder until just combined.
- Spread this batter evenly in the bottom of the prepared pan.
- Bake for 15 minutes.
- Add Marshmallows: Remove the pan from the oven. Sprinkle the 3 cups of tiny marshmallows evenly over the hot base.
- Return to the oven and bake for 3 more minutes. Let this cool completely.
- Make the Topping: In a saucepan over low heat, combine the peanut butter, chocolate chips, butterscotch chips, and ¼ cup of oleo/butter. Stir until everything is melted and smooth.
- Remove from the heat and stir in the Rice Krispies cereal.
- Spread this topping over the cooled marshmallow layer.
- Chill: Chill the bars in the refrigerator until the topping is firm. Cut into squares and keep refrigerated.
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