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Recipe Detail Page
Chocolate Peanut Butter Stained-Glass Bars
Holiday 2021
This retro no-bake confection is pure nostalgia for anyone who remembers multicoloured marshmallows. We’ve added peanut butter for creamy richness and salted peanuts for added crunch.
Makes 25 to 36 bars, depending on how you cut them.
1/3 cup (80 mL) unsalted butter
2 cups (500 mL) semi-sweet chocolate chips, divided
1/3 cup (80 mL) creamy peanut butter
3 tbsp (45 mL) unsweetened cocoa powder
2 tsp (10 mL) pure vanilla extract
1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt
1 bag (400 g) multicoloured miniature marshmallows, about 10 cups (2.5 L)
1 cup (250 mL) salted peanuts, roughly chopped
2/3 cup (150 mL) flaked sweetened coconut (optional)
1. Spray a 9-inch (23 cm) square pan with cooking spray, then line with parchment paper to reach 1 inch (2.5 cm) above edges.
2. Melt butter in a medium saucepan set over medium heat. Cook, without stirring, until light brown and slightly nutty, about 3 minutes. Remove from heat and scrape up any browned bits with a wooden spoon. Cool for 2 minutes.
3. Add 1/2 cup (125 mL) chocolate chips to butter and stir until melted. Repeat with remaining chocolate chips in 2 stages. Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth. Cool completely, about 20 minutes.
4. Place marshmallows and peanuts in a large mixing bowl. Pour cooled chocolate mixture over top and gently stir to coat; spread into prepared pan to fill each corner without smoothing top. Sprinkle with coconut (if using).
5. Refrigerate for at least 3 hours, preferably overnight. Grabbing sides of parchment paper, remove bars and transfer to a cutting board. Cut into small squares or slices using a sharp knife. Place in an airtight parchment-paper-lined container and refrigerate for up to 5 days.
Makes 25 to 36 bars, depending on how you cut them.
