The Pioneer Woman Tasty Kitchen
Profile Photo

Chocolate-Peanut Butter Marshmallow Lunch Box Bars

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A treat from my school lunch box…and it still gets raves today! A soft chocolatey cake base gets scattered with marshmallows, then topped with a gooey chocolate-peanut butter topping studded with crisp rice cereal. These will be a family favorite!

Ingredients

  • FOR THE BASE LAYER:
  • ¾ cups Butter (soft)
  • 1-¼ cup Granulated Sugar
  • 3 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1-⅓ cup All-purpose Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 3 Tablespoons Dutch Cocoa
  • 1 teaspoon Espresso Powder(optional, But GOOD)
  • ½ cups Chopped Nuts (optional)
  • _____
  • FOR THE TOPPINGS:
  • 5 cups Miniature Marshmallows
  • 1-⅓ cup Semi-Sweet Chocolate Chips
  • 1-¼ cup Creamy Peanut Butter
  • 2-½ cups Crisp Rice Cereal

Preparation

Preheat oven to 350 degrees F. Grease a 10×15 jelly roll pan.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat until fluffy.

Combine remaining ingredients and then add to creamed mixture. Mix well to combine.

Spread mixture into pan. It may seem a bit thin, but just smooth it out. It will puff up when baking, and the remaining layers will make for a good-size bar. Bake at 350F for 18 minutes or until set. Remove to a cooling rack.

Immediately after pulling it from the oven, sprinkle marshmallows evenly over the cake/brownie layer. Return to the oven for two minutes.

Remove from oven and place on cooling rack, gently “smush” the softened marshmallow down with greased fingers to flatten slightly. Cool for 15 minutes.

Mix together the chocolate chips and peanut butter in a microwave-safe bowl. Using short bursts of power, heat the mixture, stirring every 30 seconds until the chips are melted and mixture is smooth. Add in the crisp rice.

Drop the mixture by spoonfuls over top of the cooled marshmallow layer. Spread gently with an offset spatula.

Place pan in refrigerator until chocolate is set, then cut into 24 (or more) generous bars. Keep in an airtight container in the fridge, for a firmer, fudge-ier bar…Or store covered at room temperature for a softer bar.

Freezes very well.

One Comment

You must be logged in to post a comment.

Profile photo of Cookin' With Love

Cookin' With Love on 2.17.2011

This looks soooo yummy! Can’t wait to try it! All of my favorites in one recipe!

3 Reviews

You must be logged in to post a review.

Profile photo of Feisty Eats

Feisty Eats on 2.19.2012

These were super easy to make and so tasty! I love that they make a large pan – I cut these into 30 bars. I think kids would love these, but the adults here did. I skipped the nuts and espresso but I imagine those would also be tasty. Thanks for a great recipe!

Profile photo of tjbaker

tjbaker on 8.11.2011

These were delicious! They were quickly eaten here (even by the one person who *doesn’t like* chocolate or peanut butter). Thanks for posting the recipe.

Profile photo of Cookin' With Love

Cookin' With Love on 2.21.2011

Wow! I made these for a weekend trip with friends to Michigan and I can honestly say, the kids were BEGGING me for more each time I got them out. (we had to ration so they’d last a few days). I’m pretty sure a few were criminally snuck out of the tupperware while I slept. Such a great mix of all things comfort and delicious!

Related Recipes

Summer Peach Crumble with Ginger
Profile Photo by Emily Nader in Desserts
This peach crumble is easy to make and full of flavor....
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Lemon Cream Tarts
Profile Photo by simmering essence in Desserts
These are one of my very favorite desserts. The lemon cream...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Brown Butter Blondies
Profile Photo by Lindsay @ My Therapist Cooks in Desserts
Super yummy and easy blondies made in one bowl with no...
4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


Cannoli Cupcakes
Profile Photo by Krystle in Desserts
Rich vanilla cupcakes topped with cannoli cream and chocolate coffee frosting....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Intermediate


Pumpkin Cupcakes
Profile Photo by Beth Pierce in Desserts
These scrumptious and adorable moist cinnamon pumpkin cupcakes are topped with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy