White Chocolate Crispy Cake Bars
Last year I was browsing Tasty Kitchen and I found these ammmmazzzzzing double chocolate marshmallow crispy bars from A Farm Girl's Dabbles that were seriously calling my name! I think I actually started drooling when I saw the picture. I immediately saved the recipe to my Tasty Kitchen recipe box and then somehow I totally forgot about them until last week! I made the original totally awesome chocolate version and then I decided to mix up the recipe a bit. Since I'm a huge white chocolate lover and the topping on these is very similar to my white chocolate avalanche bars I combined the two and I made a batch .... or two .... OK I actually made three of these! I know, seriously? What is wrong with me!? These are super yummy. Not too sweet. Great consistency. Easy recipe.
Original Chocolate Recipe from A Farm Girl's Dabbles
White Chocolate Crispy Cake Bars
Ingredients (Cake)
½ cup unsalted Butter (room temp)
¾ cups white sugar
2 large eggs
1 teaspoon vanilla extract
¾ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
(Topping)
2 1/2 cups Mini Marshmallows
1 cup premium white chocolate
3/4 cup Creamy Peanut Butter
1-½ cups Rice Krispies Cereal
Directions
1. Preheat your oven to 350°F and spray a 9” x 13” pan with cooking spray. To ensure the bars come out I also put parchment paper in the pan and let it hang out the sides so I could life the entire sheet out. Set prepared pan aside.
2. In a large bowl, cream the butter and sugar together. Beat in the eggs, one at a time and add the vanilla. Stir to combine.
3. Add flour, baking powder, and salt, and mix for another minute.
4. Spread batter into prepared pan and bake for approximately 12 minutes. Sprinkle marshmallows evenly over the top and bake for 3 more minutes. Allow to completely cool before doing the topping.
5. Once the cake is cool, melt your white chocolate in a glass bowl in the microwave at 30 second intervals, stirring in between. this should only take 1 minute, maybe a minute and a half.
6. Add the peanut butter to the melted white chocolate. Stir to combine. Add the Rice Krispies cereal and spread mixture evenly over the marshmallow cake layer. Refrigerate for 20 minutes and cut into bars.
