Chocolate-Peanut Butter Mallow Bars Recipe - Allrecipes.com
Chocolate-Peanut Butter Mallow Bars Recipe
  • READY IN 38 mins

Chocolate-Peanut Butter Mallow Bars

Recipe by  

"Rich chocolate brownie bars have a peanut butter layer topped with salted peanuts and chunks of semi-sweet chocolate."

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Original recipe makes 32 servings Change Servings
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  • PREP

    20 mins
  • COOK

    18 mins
  • READY IN

    38 mins

Directions

  1. Heat oven to 350 degrees F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 minutes or until center is almost set; cool 3 minutes. Meanwhile, mix peanut butter and remaining milk.
  2. Spread peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
  3. Bake 18 minutes or just until center is set. Cool completely before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2010

These were a big hit! I didn't have peanuts, so I used peanut butter chips. I also didn't feel like chopping chocolate, so I used semi sweet choc chips. Turned out great! Be forewarned, these are messy! But hey, nothing that can't be fixed by licking your fingers! Will make again!

 
Most Helpful Critical Review
May 29, 2011

I didn't care for the bars very much. They're dense, very rich and taste more like an overcooked brownie than cake. A lot of people mentioned it being a messy and/or time-consuming preparation. I didn't have a problem with either so HERE ARE SOME TIPS!: add an extra 2-3 tablespoons of milk to the cake and butter mixture. Put peanut butter in bowl and microwave approximately 45 seconds or until liquefied. Make sure no hard lumps begin to form as it has overheated. Add milk and mix with rubber scraper until blended. Spoon (use 2) marshmallow creme directly from the jar onto the peanut butter mixture. I inadvertently left off the peanuts and chopped chocolate and I'm glad I did. I can't imagine another ingredient being added to the mix! If I make these again I will leave out the peanut butter. I'm a fan, but I found the flavor to be overpowering and out of place. I chose to use a smaller pan for the sake of wanting added thickness. I think these bars would definitely taste better thinner so I'd stick to the 9x13!

 

22 Ratings

Jul 19, 2010

These go quickly everytime I make them! I followed the directions perfectly and they turned out great! No need to tweak! Will make again and again!

 
Feb 08, 2011

These are ok, but I'm not sure I would make them again.

 
Aug 17, 2010

We love peanut butter/chocolate 'anything' but think that this one would be better without the peanut butter layer, and maybe with just a handful of peanut butter chips scattered on top (we used both). The peanut butter layer just tastes out of place to us in this one and I'm not sure why. This is very, very rich so a very small piece will go a long way. I cut the servings for the kids extra small and they still left a little on their plates. I will definately try this again because the devil's food chocolate/marshmallow fluff was delicious, but with a couple of tweaks next time. We did enjoy trying a new recipe.

 
Jan 24, 2011

I really enjoyed these, at least the way I made them. I used strong coffee instead of milk because chocolate always tastes better when you add coffee. Skipped the peanut butter layer since I was out. Instead I dropped spoonfuls of marshmallow fluff, lightly sprinkled it with chopped walnuts, dropped pieces of the remaining brownie batter on top, then sprinkled just a few semisweet and white chocolate chips before baking the 2nd time. Pretty darned good.

 
Aug 31, 2010

My kids and I thought this was only so/so. Followed the recipe exactly, except I used semi sweet chocolate chips instead of the squares. Maybe it was something we did? Thanks but no thanks!

 
Aug 12, 2010

First of all... be ready for a messy prep... I purchased a devils food dry cake mix as directed and attempted to mix the melted butter and milk in with the mix by hand.. MISTAKE #1.. extremely difficult took forever. I ended up adding approx 1/3 more milk to the mix and finally ended up with a nice smooth consistency. I baked in a 9x13 glass pyrex for 10 mins until the center almost was set (as directed) & attempted to make the peanut butter sauce.. RIDICULOUS! The peanut butter (I used Skippy) just became this really coarse mixture which im sure tasted equally as bad.. so instead I trashed that and poured 1/2 cup heavy cream over low heat, added 1/2 cup toffee chips, 1/2 cup butterscotch chips and reduced the peanut butter to 1/3.. Mixed it all together until i had a nice velvety consistency, let it cool down a bit, spooned it over and spread it onto the brownie base. (I may or may not have tasted the sugary concoction and it may or may not have been AMAZZZING) Man. If you never worked with Marshmallow cream before (especially in high altitude) you are in for a treat... NOT! Extremely viscous and annoying to try and spread.. so i put it in a piping bag without a tip and piped it on top and then I also topped them off with some mini milk chocolate chips and scrapped the remaining brownie dough.. Towards the end of the baking time i broiled the mallow top for a min to get some crunchiness too. Froze then cut.. VERY DENSE & RICH

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 11.1 g
  • 17%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 183 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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