Marshmallow Crispy Brownie Bars

1 pan of ready baked brownies
2 cups of mini marshmallows
1 cup of chocolate chips ( your choice )
1/2 cup of creamy peanut butter
1 cup or crisp rice cereal
1/2 cup of sweetened flaked coconut
1/2 cup of white chocolate chips

After baking your brownies, remove from oven and sprinkle with the marshmallows. Return to the oven for about 3 minutes. Melt your chocolate chips and peanut butter in a saucepan. Stir until smooth. Add crisp rice cereal. Mix all together. Spread over the marshmallow layer. Sprinkle with coconut and then with white chocolate chips. Refrigerate to chill. Cut into squares and enjoy!

Peanut Butter Marshmallow Brownies

3/4 cup sweetened condensed milk, divided (I used 1 whole can)

1/4 cup butter or margarine, melted and cooled

1/4 cup milk

1 (18 1/4 ounce) package devil’s food cake mix (I used Triple Chocolate Cake Mix)

1 large egg, lightly beaten

1 (7 ounce) jar marshmallow creme

(1 1/4 cups Creamy Peanut Butter)

1/2 cup peanut butter chip (I HIGHLY recommend Reese’s brand chips)

(1/4 cup Milk Chocolate Chips)

Preheat the oven to 350 degrees.

Line a 9×13 baking pan with foil and lighlty spray with PAM.

In a bowl, combine 1/4 cup condensed milk, butter, 1/4 cup milk, cake mix and the egg; mix to combine well (batter will be very stiff).

Gently press about 2/3 of the dough into the bottom of the prepared baking pan (using floured hands if needed); pat down evenly, the layer will be thin.

Bake for 10 minutes.

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While crust bakes, combine the remaining  condensed milk, marshmallow creme and Peanut Butter in a bowl; gently fold in the peanut butter chips and chocolate chips.

Remove the crust from the oven; spread the peanut butter marshmallow mixture evenly over the brownie layer.

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Carefully drop the remaining batter by the spoonfuls evenly over the peanut butter marshmallow mixture. Press down slightly.

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Bake for another 25-30 minutes or until edges are set and center is slightly gooey but not raw. Cool completely in pan on a wire rack.

STRAWBERRY LEMONADE RICE KRISPIE TREATS

Makes 24 bars

Ingredients:

3 Tbsp unsalted butter

10 oz. marshmallows

1 lemon, zested

1/8 tsp fiori di sicilia or lemon extract (optional)

6 cups puffed rice cereal

1-1/2 cups freeze dried strawberries

Directions:

1. Coat a 13 x 9-inch pan with non-stick spray, set aside.
2. In a large pot over medium heat, add the butter. Once melted, stir in the marshmallows until melted. Remove from heat and stir in lemon zest and extract (if using).
3. Add the puffed rice cereal and strawberries to the melted marshmallows and stir until coated and evenly distributed.
4. Transfer to prepared pan and spread evenly. Press down with a sheet of wax paper.
5. Allow to cool completely, then cut into bars.