A crushed graham cracker and peanut butter crust is topped with chocolate chips, sweetened condensed milk and marshmallows for a tasty treat.
What You Need
Original recipe yields 24 servings
14 graham crackers, broken crosswise in half (28 squares)
3/4 cup (1-1/2 sticks) margarine or butter, softened
1/4 cup crunchy peanut butter
1/2 cup semi-sweet chocolate chips
1 can (14 oz.) sweetened condensed milk
3 cups JET-PUFFED Miniature Marshmallows
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Let's Make It
Preheat oven to 375°F. Place grahams in food processor container; cover. Process until coarse crumbs form. Add margarine and peanut butter; cover. Process until well blended.
Place graham mixture in 13x9-inch glass baking dish; press firmly onto bottom of dish to form crust. Sprinkle with chocolate chips; drizzle evenly with condensed milk, spreading gently to cover chips, if necessary. (Small holes will fill in as dessert bakes.)
Bake 27 to 30 min. or until top is bubbly all over. Cool completely on wire rack. Before serving, sprinkle evenly with marshmallows. Broil, 3 to 4 inches from heat, 1 to 2 min. or until marshmallows are puffed and lightly browned. Let stand 1 min. before cutting into 24 bars to serve. Store in tightly covered container at room temperature.
How to Easily Cut Sticky Bars
For easy cutting, dip knife in warm water after each cut.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 1 bar each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.