Peanut Butter Bars
Insanely delicious Peanut Butter Bars! These no bake bars are rich, creamy and delicious topped with a thick layer of chocolate. Super easy to whip up (no oven required) and made with just 5 simple ingredients they're impossible to resist!
RECIPE:
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Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana
Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana
Remember frequent hand washing during this time for at least 20 seconds, that’s the RN in me speaking and is also a good practice at anytime. Enjoy!
INGREDIENTS:
2 cups (350g) chocolate chips
1 1/2 cup (360g) peanut butter
1/4 cup (57g) unsalted butter
2 teaspoons (10g) vanilla extract
1/4 (1.5g) teaspoon salt
10 ounces (283g) mini rainbow marshmallows
DIRECTIONS:
Line a 8x8 square baking pan with parchment paper and lightly spray with PAM or other vegetable oil spray
In a large microwave safe bowl add chocolate chips, peanut butter and butter and microwave in 30 second increments until melted.
Add in vanilla and salt and allow to cool for 10 minutes to prevent marshmallows from melting when added.
Add marshmallows to the chocolate peanut butter mixture reserving 1/4 cup of the marshmallows to add to the top of the dessert.
Pour the mixture into the square pan then top with the remaining marshmallows, slightly pressing them into the top of the dessert.
Place the dessert in the refrigerator for 30 min to an hour before serving.
Enjoy!
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PRODUCTS USED IN THIS VIDEO:
Ozeri Digital Food Scale:
Pyrex Glass Mixing Bowl Set:
Reynolds Kitchen Parchment Paper:
Pyrex 8x8 inch square baking dish:
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OTHER PRODUCTS I USE OFTEN:
Oster Glass Jar, Stainless Blender:
Wilton Disposable Decorating Bags:
Wilton 1M Piping Tip:
Towle Living Satin Gold Wave Flatware:
Muffin Baking Pan, 12 cup:
Farberware Bakeware Baking Loaf Pan 9x5:
Easy Lift Parchment Paper for 8” Square Pans:
Pyrex 8x8 inch square baking dish:
Hamilton Beach 10-Cup Food Processor:
Cookie Scooper:
Reynolds Kitchen Parchment Paper:
Wilton Candy Melts Melting Pot:
Watkins Pure Vanilla Madagascar Extract:
Silicone Baking Mats:
Nordic Ware Natural Baker’s Half Sheet Pans:
Wilton Industries Cooling Rack:
Wilton 3-Tier Collapsible Cooling Rack:
Oxo 13x9 inch glass baking dish:
KitchenAid Artisan Design Mixer with Glass Bowl (candy apple red):
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ABOUT MY SETUP:
Camera:
Canon 90D Bundle:
Canon 90D camera with lens included:
Lens only: Canon 18-55mm:
Lighting: Fovitec 3x Photography & Video Softbox Continuous Lighting Kit:
Tripod: Victiv 72 inch Camera Tripod:
Lapel Mic: Boya BY-M1 Lavalier Microphone:
Voice Over Mic: Tonor Condenser Microphone:
Amazon Basics Portable Photo Studio Box:
Editing Software: Final Cut Pro X
Music Epidemic Sound:
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ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE
*Disclaimer: This video is NOT sponsored. I use affiliate links. As a customer, you do not pay any more or less because of an affiliated link. A small percentage of the sale will go to the person who generated the link. Thank you for your support of my channel!
Crispy Peanut Butter Marshmallow Brownies
Crispy Peanut Butter Marshmallow Brownies are wonderful decadent treats perfect for any occasion. Fudgy brownies topped with a thick layer of gooey marshmallows and a crispy chocolate peanut butter rice layer have a great texture and flavor that is hard to resist.
To print the recipe check the full recipe on my blog:
#marshmallowbrownies #peanutbutterbrownies
Ingredients
Makes about 9-16 servings
Brownies
1.5 oz (40g) semisweet chocolate
1/4 cup (56g) butter
1/3 cup (70g) sugar
1 tsp (1g) instant coffee
1 egg
1 tsp (5g) vanilla extract
1 tbsp (8g) unsweetened cocoa powder
1/4 tsp (1g) salt
1/4 cup (30g) flour
Marshmallow Layer
4.5 oz (130g) marshmallows
Chocolate Peanut Butter Rice Topping
4 oz (120g) chocolate, semisweet/milk or a mix of the two
1/2 cup (120g) peanut butter, creamy
1 cup (20g) rice cereal
1. Prepare the brownies. Preheat oven to 350F (180C). Butter the sides and bottom of a 8x8 inch (20 X 20 cm) pan and line the bottom and sides with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
3. Incorporate the egg into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 18-20 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Once brownies are done, top with the marshmallows.
6. Bake for another 3 minutes or until puffed. If necessary press them down to spread the marshmallows. Cool completely.
7. Prepare the chocolate rice topping. Melt the chocolate and peanut butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Stir in the rice cereal then spread on top of cooled brownies. Refrigerate for at least 2 hours before serving.
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Butterscotch Peanut Butter Marshmallow Squares
This video is about My How to make quick and easy no bake squares that will compliment any occasion.
Crispy Peanut Butter Cups | Eating Bird Food #snackideas #recipe
Peanut Butter Cup S'mores Dip Recipe | Get the Dish
This is everything you love about a good campfire s'more turned into a melty, gooey, warm, and delicious dip. We know you won't be able to stop at one bite, especially when you find out what secret ingredient we add into ours!
S'mores Dip
Adapted from Five Heart Home
Ingredients
1/2 tablespoon vegetable oil
1 1/2 cups chocolate chips
10 large peanut butter cups
15 jumbo marshmallows, halved
Graham cracker squares
Special equipment:
8-inch cast iron skillet
Directions Adjust the oven rack to the center position of the oven. You want an even heat all around the skillet. Place the cast iron skillet on the rack and preheat the oven to 450ºF. Once the oven is hot, use a pot holder or towel to remove the hot skillet from the oven. Place oil in the skillet and using a pot holder to hold the handle, swirl the oil in an layer on the bottom of the skillet to coat evenly. Place skillet on a pot holder and pour chocolate chips in an even layer. Carefully arrange Reeses peanut butter cups in one even layer over the chocolate chips. Arrange marshmallow halves over the peanut butter cups, un-cut side up, until the skillet is covered completely. Bake for 5 to 7 minutes or until the marshmallows are toasted to your preference. Watch closely. Use a pot holder or oven mitt to remove the skillet from the oven and allow to rest for 5 minutes before serving. Serve immediately with graham cracker squares or sticks, but be careful because the dip, and the skillet, will be hot.
Yield 4 to 6 servings
Cook Time 10 Minutes
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