Chocolate-Peanut Butter Mallow Bars

This was really good. Only thing I did different was that I used semi sweet chocolate chips instead of squares, because that is what i had on hand.

This recipe was awesome. I did tweek it a bit, though. When spreading the peanut butter and milk mixture, I found it easier to warm it up a bit in the microwave. Once softened, it spread much easier. I also didn't have any marshmallow cream, so I used mini marshmallows instead. The bars came out great and very moist. Can't wait until I am done at work so I can go home and have another one!

I made these scrumptious bars and they were very good. I took the person's advice about the marshmallow cream and put it in a baggie and piped it onto the peanut butter. That was a great tip! They are expecially good to rewarm in the microwave for about 5-10 seconds when they get cold!

I thought the peanut butter and the marshmallow did not go well together. It was too sweet and the peanut butter made it too rich. I would not make this again:(

It was so messy to make and unbelievably sweet. Too much for me, but my 7 year old loved it.

These were a hit at a Halloween pty I took them to. They were good and chocolatey!

This dessert is amazing. A few helpful hints to thwart off other reviewer's issues: -Use Duncan Hines Super Moist Devil's Food Cake Mix. It kept my dessert nice and moist. -When mixing the peanut butter and remaining milk, whip it so it is blended completely. Whipping with a fork like you would for scrambled eggs should work - no mixer needed. This received tons of compliments and I would absolutely make this again. It was delicious!

I decided to make this because it looked yummy and easy. It was only so-so in taste and it was not easy at all. It wasn't complicated, but the cake mix is difficult to spread out over such a large area in the pan, the milk doesn't really want to mix with the peanut butter and then trying to spread it over the cake was almost infuriating as it is so oily it just wants to move around on the cake, not actually stick to it. The marshmallow cream took forever to put on. I didn't bake it as long as the recipe called for because it just seemed way too long for the ingredients. The flavor wasn't bad, but the texture was "eh" and getting them out of the pan just made a mess - the edges were very dry and hard and the cake wanted to stick to the bottom of the pan. All-in-all, I wouldn't bother with this one again.

I don't know what happened but this recipe just did not work for me! Even though I pre-heated the oven, the devil's food cake never seemed to fully cook! (I know it's not my oven because I baked some cookies right after and they were fine). I had to place it back in the oven two or three additional times, and after letting it cool for more then an hour, I tried cutting it up. It made a huge mess!!! I'm attempting to cool them off in the refrigerator before continuing to cut them up. I'm so frustrated with this recipe that I'm just about ready to throw it in the trash!

This recipe is so delicious! I have made it a few times and it always gets compliments. I do prefer to make it in a deeper pan; it makes the cake portion more moist, but you will need a fork! Also, I use dark chocolate chunks rather than bitter sweet.