Crunchy Peanut Butter Marshmallow Bars

A peanut butter cookie crust, a layer of mini marshmallows, and a chocolate-peanut-butter-Rice Krispies topping make for a unique dessert with lots of different textures. If you're in a hurry, substitute a 16.5-oz tube of refrigerated peanut butter cookie dough for the first 10 ingredients.

Ingredients:

- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 large egg
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt

- 4 cups miniature marshmallows

- 2 cups (12 oz) semisweet chocolate chips
- 1/2 cup peanut butter
- 1/4 cup butter
- 2 cups Rice Krispies cereal
- 1/2 cup peanuts

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together the sugar, brown sugar, 1/2 cup peanut butter, shortening, 1/4 cup butter, and egg.

Stir in the flour, baking soda, baking powder, and salt.

Press the cookie dough into an ungreased 9x13-inch baking pan. Bake for 10-14 minutes or until center is set.

Sprinkle crust evenly with marshmallows. Bake 4-5 minutes longer or until marshmallows are puffed.

Cool for 5 minutes. Meanwhile, melt thee chocolate chips, 1/2 cup peanut butter, and 1/4 cup butter together in a small saucepan. Stir until smooth.

Remove the chocolate mixture from heat and stir in the Rice Krispies and peanuts. Drop by spoonfuls over the top of the marshmallows, then gently spread to an even layer.

Cool before cutting into bars.