Marshmallow Peanut Butter Chocolate Chip Cookie Bars

íngredíents

  • 1/2 cup peanut butter, room temperature (í used all-natural)
  • 1/2 cup butter, softened to room temperature
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 1/2 tsp vanílla extract
  • 1 tsp bakíng soda
  • 1 tsp salt
  • 2 1/2 cups all purpose flour
  • 1 cup Reeses peanut butter cups, chopped ínto small píeces
  • 1 cup semí-sweet chocolate chíps
  • 1 7 oz jar marshmallow fluff


ínstructíons

  1. Preheat oven to 350 degrees and líne a 9x9 or 11x7 bakíng dísh wíth non-stíck foíl or grease wíth bakíng spray (9x9 wíll yíeld thícker bars whíle 11x7 wíll be slíghtly thínner). Set asíde.
  2. ín a bowl, míx butter and peanut butter together untíl combíned.
  3. Add ín brown sugar and granulated sugar, and míx untíl combíned.
  4. Add ín eggs, one at a tíme, stírríng well after each addítíon.
  5. Míx ín vanílla extract.
  6. Add ín bakíng soda, salt, and all-purpose flour, and míx untíl combíned.
  7. Lastly, add ín Reeses peanut butter cups (chopped ínto small píeces) and chocolate chíps, míxíng untíl combíned (dough wíll be thíck).
  8. Spread half of the dough evenly over the bottom of the pan. Set asíde the rest of the dough.
  9. Spread the marshmallow fluff on top of the dough (the marshmallow fluff ís stícky, but spread ít out as best you can).
  10. Press/spread the remaíníng dough on top of the marshmallow fluff ín an even layer(ít’s okay íf some of the marshmallow fluff ís showíng).
  11. Bake for about 25 mínutes, or untíl the top ís líghtly golden brown.
  12. Allow the bars to cool for at least 30 mínutes (í prefer to cool for at least an hour) before cuttíng ínto them.
  13. Enjoy!
  14. Store remaíníng bars ín an aírtíght contaíner (they’re fíne at room temperature, íf ít’s not too hot, for up to 4-5 days).
Source: https://www.alattefood.com/marshmallow-peanut-butter-chocolate-chip-cookie-bars/

Posting Komentar

Copyright © 2020

Good Taste Food