Wednesday, June 4, 2014

royal chocolate- marshmallow bars

On my iPhone, I have at least 12 windows open on Safari. It's been like this for at least 6 months, which is kind of embarrassing. Every once in a while, I'll come across a recipe I want to try and leave the window open. I do this with the hope that, eventually, I'll actually have time to get the ingredients together and make it. You might be thinking: why not just bookmark these recipes? Good question. Here's my answer. I only bookmark recipes that I have already tried and are proven to be worthy of my recipe box. For the record, I didn't say it was a good answer.

So where is this going? On my first day off this summer, I immediately scrolled through the 12 open windows on my iPhone. I decided to make the Royal Chocolate- Marshmallow Bars by Recipe Girl.  I had all the ingredients, so it just seemed like an easy choice. 

Royal Chocolate- Marshmallow Bars
Recipe adapted from Recipe Girl


1st layer
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated white sugar
3 large eggs
1 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp unsweetened Dutch process cocoa

2nd layer
10 oz. bag of miniature marshmallows

1 cup of semisweet chocolate chips
3 Tbsp unsalted butter
1 cup peanut butter
2 cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Spray a 12x9 inch pan with nonstick cooking spray. Also line the pan with parchment so that there is extra parchment that hangs over all sides. *I do this because it makes removing the final product from the pan super easy once it's cooled. You can just lift it out carefully.

2. In a medium bowl, whisk together flour, baking powder, salt and Dutch process cocoa. Set aside.
3. In a stand mixer or large mixing bowl with a hand mixer, mix butter and sugar on medium high speed until well-combined. Then, add vanilla and eggs one at a time. Keep on medium high speed until light and fluffy.
4. Add dry mixture to the butter mixture. Mix on stir speed until just combined. 
5. Spread this batter into your parchment-lined pan and bake for 20-25 minutes or until set. (*The original recipe used a 15x10 inch pan which required about 15-18 minutes. I had to add more time, but it's best to gauge based on if it's set and not wiggling around when you move the pan.)
6. After first layer is done, immediately pour the marshmallows on top and return back to the oven for 2-3 more minutes. With a knife dipped in water, spread the melted marshmallows into an even layer over the first layer. Let cool.
7. For the topping, heat chocolate chips, butter, peanut butter in a small saucepan on low heat. Stir occasionally and heat until the ingredients are well combined. Remove the saucepan from the stovetop and add Rice Krispies. Spread this mixture evenly over the marshmallow layer.
8. Chill until firm (topping layer is set). Cut into bars.

I made a few slight adjustments to the original recipe when I made these. I used a smaller pan (12x9 instead of 15x10). Even though I have a 15x10 inch jellyroll pan, I wanted the layers to be thicker and more substantial. It's really a preference and either will work. It's like choosing to make regular brownies or extra thick brownies. Remember, just like the directions on the back of a brownie mix box, account for extra baking time if you use a smaller pan.

These bars are crazy good. It looks super sweet and overwhelming, but it's really not. The first layer is like a hybrid of a brownie and cake. It's not overly sweet or dense. The 2nd layer of marshmallows makes you feel like you're biting into a cloud-- an airy, gooey cloud of heaven. And the top layer of chocolate, peanut butter, and Rice Krispies.. it's like everything you didn't know you wanted in a dessert. (See my Everything Rice Krispies Treats if you like this combo, too). 

Give these bars a try. This recipe is definitely going in my recipe box.

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