Ingredients
24
24 servings
- •cooking spray
- •0.75 cup flour
- •0.75 cup white sugar
- •0.5 cup butter, softened
- •2 eggs
- •1 teaspoon vanilla extract
- •0.5 teaspoon baking powder
- •0.5 teaspoon salt
- •0.5 (16 ounce) package miniature marshmallows, or more to taste
- •1 cup peanut butter
- •1 (6 ounce) package butterscotch chips
- •1.5 cups crispy rice cereal (such as Rice Krispies®)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
- Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
- Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.
Nutritional Facts
Per 24 servings
- Calories: 221
- Carbohydrate: 25g
- Fat: 12g
- Fiber: 1g
- Protein: 4g
- Sugar: 17g
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