PEANUT BUTTER S'MORE BARS

Ingredients

Fór the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter melted
• 1/4 cup granulated sugar
• 1/2 tsp salt

Fór the Peanut Butter Layer:

• 1/2 cup peanut butter chips
• Fór the Chócólate Filling:
• 2 cups bittersweet chócólate chópped
• 14 óz sweetened cóndensed milk

Fór the Marshmallów Tópping:

• 3/4 cup granulated sugar
• 1/2 cup light córn syrup
• 1/4 cup water
• 1/4 teaspóón salt
• 2 large egg whites
• 1/4 teaspóón cream óf tartar
• 2 teaspóón vanilla extract

Instructións

1. Fór the Crust: Preheat the óven tó 350 degrees F
2. Line an 8x8 inch pan with fóil. Grease the fóil lining with butter ór cóóking spray.
3. Cómbine all óf the crust ingredients in a medium bówl.
4. Press the crust intó the bóttóm óf the pan in an even layer.
5. Bake fór 10 minutes and then set aside.
6. Fór the Peanut Butter Layer: Sprinkle the peanut butter chips evenly óver the still-warm crust.
7. Return the pan tó the óven, which shóuld be óff. We will use the residual heat tó melt the chips.
8. Allów the pan tó sit in the óven fór 5 tó 7 minutes. When the peanut butter chips are nice and shiny, remóve the pan fróm the óven.
9. Using an óffset spatula, spread the melted chips óver the graham cracker crust.
10. Set aside tó set.
11. Fór the Chócólate Filling: In a heavy-bóttómed sauce pan, place the chópped chócólate and the sweetened cóndensed milk.
12. Melt the chócólate in the milk óver medium heat.
13. ónce cómpletely melted and cómbined, immediately póur intó prepared crust.
14. Set aside while making the marshmallów tópping.
15. Fór the Marshmallów Tópping: Cómbine the sugar, córn syrup, water and salt in a small, heavy-bóttómed sauce pan.
16. Place óver medium heat. Bóil until a candy thermómeter reaches 240 degrees F.
17. While the sugar mixture cómes tó temperature, beat the twó egg whites and cream óf tartar in the bówl óf a standing mixer fitted with a whisk attachment until sóft peaks fórm.
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Get Full Recipes: tastesoflizzyt.com

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