Four Layer Marshmallow Bars
Indulge in the sweet, gooey perfection of Four Layer Marshmallow Bars, a no-fuss treat that’s as easy to make as it is delicious to eat. This layered dessert starts with a buttery graham cracker crust, followed by a fluffy layer of lightly puffed marshmallows, a rich and creamy chocolate-peanut butter topping, and a crispy rice cereal crunch to finish. Ready in just 15 minutes of prep time, these decadent bars are the perfect combination of textures—from chewy to crunchy—and flavors, with a hint of salty-sweet magic. Ideal for potlucks, parties, or an indulgent weeknight dessert, this fridge-set recipe makes 16 generous squares that can be stored for a week (if they even last that long!). Whip up these irresistible marshmallow bars for a crowd and watch them disappear! Perfect keyword highlights: marshmallow bars recipe, layered dessert, easy no-bake treats, chocolate peanut butter bars.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 2 cups Mini marshmallows
- 1 cup Semi-sweet chocolate chips
- 1.5 cups Crispy rice cereal
- 0.5 cups Peanut butter
- 0.25 cups Light corn syrup
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared baking pan to form the base layer.
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and allow it to cool slightly.
Sprinkle the mini marshmallows evenly over the baked crust, creating the second layer. Place the pan back in the oven and bake for 2-3 minutes until the marshmallows are just puffed but not browned. Remove and set aside to cool.
In a microwave-safe bowl or over a double boiler, melt together the chocolate chips, peanut butter, and light corn syrup, stirring until smooth and glossy. Pour this mixture evenly over the marshmallow layer, spreading it out with a spatula to form the third layer.
In a separate bowl, measure out the crispy rice cereal. Once the chocolate mixture has been spread over the marshmallows, sprinkle and gently press the cereal into the chocolate layer to form the fourth and final layer.
Refrigerate the pan for at least 1-2 hours, or until the bars are fully set and firm.
Using the parchment paper overhang, lift the bars out of the pan and place them on a cutting board. Cut into 16 even squares and serve.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.1 g | 292% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 616.9 g | 224% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 305.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 1189 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
