Life is better with chocolate and peanut butter

Chocolate PB Marshmallow Bars

I'm not exactly sure where this recipe came from but its a family favorite in my house! These bars are the perfect fourth of July treat and will make any picnic better :)

The science for the day is all about marshmallows!! I'm sure most of you have roasted a marshmallow to make that perfect s'more, but have you ever thought about what it actually is?

Here's some history for you. Marshmallows originated in ancient Egypt and started out as a candy that was flavored and thickened with sap from the Marsh-Mallow plant. The sap was whipped with egg white, sugar and water to create a medicinal candy that was used to soothe sore throats and boost the immune system. Eventually, due to the need for a more advanced manufacturing process (marshmallows just got too popular I guess) sap from the Marsh-Mallow plant was replaced with gelatin and the healing properties disappeared along with it.

A marshmallow is essentially a foam with air bubbles, stabilized by sugar and protein (from egg and gelatin). See my chocolate soufflé post to further understand this stabilization process. To make a marshmallow, first a sugar simple syrup is made by boiling water and sugar. This syrup traps air bubbles and also provides heat to "cook" the marshmallow. Step two is whipping egg whites to create a foam. Then, the hot sugar syrup is poured into the egg whites. The proteins in the egg whites are denatured from the heat which results in thickening and stabilization. Even though this foam will not immediately collapse, it is not strong enough to be stored for a long period of time. The last step to making marshmallows is adding gelatin. Gelatin is a protein that doesn't dissolve well in water and it very tough so it will allow your marshmallows to be stored for an extended period of time.

Here is a link to a recipe for homemade marshmallows. I've never done it before but could be fun!

https://twosugarbugs.com/easy-homemade-marshmallows/

Recipe Notes and Pictures:

First, prepare the base.

Cream the butter and sugar together and then add the eggs and vanilla. Mix until fluffy.

Add the dry ingredients and mix until combined.

Spread on a jelly roll pan. Honestly I wasn't even sure what a jelly roll pan is hahah so if you have a cookie sheet with sides, that works perfectly. The consistency of this batter is super weird but I promise it turns out super yummy! If your batter is like a thick cake batter then you're on the right track. Bake for 15 minutes at 350. The edges will begin to brown as pictured on the right.

Remove the pan and sprinkle marshmallows over it. Mini marshmallows are definitely better, but I only had regular sized marshmallows in my house at this time. Cut the larger ones up and then they become mini! Place back in the oven for a few minutes to soften the marshmallows.

Grab butter knife and a glass of water. Dip your knife in the water and then use it to spread out the marshmallows. If the marshmallows start to stick to the knife, dip it back into the water. Make sure to spread all the way to the edges so ever bar has equal amounts of marshmallow!

Its best to let the marshmallows firm up some before making the topping, but I often lose patience very quickly. Once the marshmallows are firm, begin the topping. Melt the chocolate chips, peanut butter (@Jif please sponsor me) and butter in a medium saucepan over low heat. Once melted, add the cereal and stir until combined.

Lastly, spread the chocolate, peanut buttery goodness on top of the cooled bars. Chill in the fridge for about two hours (if you cant wait!) before serving. I hope these become a family favorite in your family too!!

Chocolate PB Marshmallow Bar Recipe:

Ingredients:

Cookie/Cake base:

• 3/4 c. butter

• 1 1/2 c. sugar

• 3 eggs

• 1 tsp. vanilla extract

• 1 1/3 c. all-purpose flour

• 1/2 tsp. salt

• 1/2 tsp. baking powder

• 3 tbsp. cocoa

Topping:

• 4 c. mini marshmallows

• 1 1/3 c. (8 0z.) chocolate chips

• 1 c. peanut butter

• 3 tbsp. butter

• 2 c. crisp rice cereal

Directions:

1. Preheat oven to 350 degrees and grease a jelly roll pan.

2. Prepare the base by creaming butter and sugar in a large mixing bowl. Add the eggs and vanilla; beat until fluffy.

3. Combine flour, baking powder, salt, and cocoa. Add to creamed mixture and mix until combined. Consistency will be in between cookie dough and cake batter. Spread on greased jelly roll pan. Bake for 15-18 minutes.

4. Remove pan, sprinkle marshmallows evenly over bars and return to the oven for 3 minutes. Remove pan and using a wet knife, spread the marshmallows over the bars to create an even layer. Cool.

5. Prepare the topping by combining chocolate chips, butter and peanut butter in a medium sauce pan. Cook over low heat, stirring constantly until melted and well blended.

6. Remove from heat and immediately stir in cereal. Spread topping over bars. Chill.

7. Enjoy! Best kept in the fridge. Yield: about 3 dozen