Happy happy Friday, friends! It’s an even happier Friday for Jay and I as we’re trading in our snow boots for flippers and spending the weekend with friends down in Florida. But before we go, I’ll leave you with these Peanut Butter Marshmallow Shortbread Bars with Crispy Chocolate Coating because it’s the weekend and we could all use a little chocolate.
I have been really digging dessert bars. Combinations of different layers are limitless and I love making everything in one big pan then cutting it into individual pieces. Just like my peanut butter fudge bars, I’m using a classic combination of peanut butter and chocolate with the addition of marshmallow.
The base for these bars is an easy shortbread cookie. A peanut butter marshmallow fluff mixture gets pressed down as the next layer. This tastes almost like nougat and comes out perfectly chewy. For the top layer I melted chocolate and peanut butter together and mixed in a cup of rice cereal to add a little texture.
Quick side note: Did anyone else ever want to be a paleontologist when they grew up? Do the layers in these bars kind of remind you of layered rock? No? Just me?
Maybe I have paleontology on the brain since Jay and I just watched a surprisingly engaging dinosaur documentary on Netflix. Dinosaur 13 is about the 13th Tyrannosaurus Rex ever discovered and what happened to her and the paleontologists who found her in the 90’s. What we started watching in an attempt to help us mindlessly disengage until we fell asleep only made us emotionally invested for the next hour and half. If you’re home this weekend and not going on any big adventures, I would highly recommend watching it.
But as for us, we are off! Be sure to follow Daily Ciabatta on Instagram to keep up with all the happenings during our weekend away!
Peanut Butter Marshmallow Shortbread Bars with Crispy Chocolate Coating
For the Shortbread
- 1 Cup Butter, softened
- 1/2 Cup Brown Sugar
- 2 Cups All Purpose Flour
- 1/4 Tsp Salt
For the Filling
- 7 Oz. Jar of Marshmallow Fluff
- 1/2 Cup Peanut Butter
- 1 1/2 Cups Confectioner’s Sugar
For the Topping
- 8 Oz. Milk Chocolate Chips
- 1/4 Cup Peanut Butter
- 1/2 Cup Rice Cereal
Preheat the oven to 350. Line a 9×13 pan with parchment paper. Get started on the shortbread by beating the butter and sugar in the bowl of a mixer or by using a hand mixer for 2-3 minutes. Turn the mixer on low and slowly add the flour and salt until everything comes together. Add the mixture to the pan and press down. Place in the oven for about 20-22 minutes or until the edges start to turn golden brown.
Using the wire whisk in your stand mixer or a wooden spoon, combine the ingredients for the filling until everything is thoroughly mixed. When the shortbread has cooled, spread the filling over the shortbread and press down.
Add the chocolate chips and peanut butter to a microwave safe bowl. Microwave the mixture for 30 second intervals, stirring in between, until everything has melted (this was 2 30 second intervals in my microwave). Add the rice cereal and stir to combine. Spread the mixture evenly over the top of the filling. Refrigerate the bars for 1-2 hours before cutting and serving.
