Get the Recipe:
Peanut Butter Rocky Road Bars
These peanut butter rocky road bars are the perfect combination of soft, chewy, crunchy, and gooey! A peanut butter cookie base is topped with melty chocolate, mini marshmallows, and nuts for an easy and delicious treat. Perfect for sharing!
Ingredients
For the bars:
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 1 cup (255 g) creamy or crunchy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
For the topping:
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (43 g) mini marshmallows
- 1 cup (120 g) roughly chopped nuts
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Instructions
To make the bars:
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the peanut butter, and mix until thoroughly combined. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Spread evenly in the prepared pan. Bake 20 to 25 minutes. The bars won't be quite baked all the way through. A pick inserted into them should come out with a few moist crumbs.
To make the topping:
- Combine the chocolate chips, marshmallows, and nuts. Sprinkle over the partially baked bars.
- Return the pan to the oven. Bake 5 minutes.
- Cool in the pan on a wire rack before cutting into bars.
Notes
- Store in an airtight container at room temperature up to 3-4 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!