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Clarion County Recipe of the Day: Layered Chocolate Marshmallow Peanut Butter Brownies
Here’s a recipe for peanut butter and chocolate lovers!
Layered Chocolate Marshmallow Peanut Butter Brownies
1-1/2 cups butter, divided
3/4 cup baking cocoa, divided
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1 – 16.3 oz. jar chunky peanut butter
1/3 cup 2% milk
10 large marshmallows
2 cups confectioners’ sugar
~Preheat oven to 350°.
~In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat.
~In a large bowl, beat eggs, sugar, and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture.
~Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool on a wire rack for three to four minutes.
~Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes.
~In a heavy saucepan, combine milk, marshmallows, remaining cocoa, and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth.
~Remove from heat. Gradually stir in confectioners’ sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.
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