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Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 cup mini marshmallows
- 1/4 cup chopped walnuts
Details
Servings 9
Preparation time 20mins
Cooking time 50mins
Adapted from espressoandcream.com
Preparation
Step 1
Preheat oven to 350°F. Line an 8x8x2-inch baking pan with aluminum foil. Set aside.
In a medium bowl, combine the flour and baking powder. Set aside. In a second bowl, beat together the peanut butter, brown sugar and butter until well-combined. Whisk in the eggs, one by one, followed by the kosher salt.
Reserve 1/2 cup of the dough. Transfer the remaining dough to the lined baking pan and press into the bottom of the pan and 1-inch up the sides. Sprinkle the marshmallows atop the dough in pan, spreading in an even layer.
With reserved 1/2 cup of dough, stir in the walnuts. With your fingers, drop the dough mixture atop the marshmallow layer in grape-sized pieces. (This doesn't have to be a completely even layer. You should still be able to see some of the marshmallows.)
Bake for 30 minutes, or until top is golden brown and marshmallows are puffed. The bars may not seem done because of the marshmallow layer, but that is no cause to worry.
Transfer to a wire rack and cool for at least 30 minutes before cutting into bars.
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