I almost didn't post these monsters. They were just so ugly.
Delicious, but so ugly.
They got such rave reviews though that I couldn't resist, so here we are.
Even worse than trying to photograph these was trying to name them. "Peanut Butter Cookie Blondies with Gooey Marshmallows and Chocolate Butterscotch Crunch Topping" was simply too long. After I had typed a hundred alternatives (including "Peanut Butter Ugly Bars", "Mystery Bars", and finally just "DUMB") I got mad, slammed my computer shut, proclaimed that I was never blogging again and completely forgot about them until today.
So this morning I calmly sat down, deleted the non-descriptive title I had typed in caps lock in my rage, and called them "Peanut Butter Gooey Crunch Bars".
Seriously, these are fabulous, despite all my ranting and raging. If you remember the Marshmallow Krispie Brownies of '12, they may seem familiar. Basically they're just the peanut butter version of those. Make them. Love them. Good day.
Peanut Butter Gooey Crunch Bars
1/3 cup peanut butter
1/4 cup softened butter
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup peanut butter chips
2 cups mini marshmallows
1/2 cup butterscotch chips
1/2 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 1/2 cups Rice Krispies
Preheat the panggangan to 350ºF. Mix together the peanut butter and and butter until smooth. Add the sugar and mix until combined. Add the egg and vanilla and continue mixing until well combined. Add the flour, soda, and salt and mix just until combined. Stir in the peanut butter chips.
Bake in a greased 8x8 inch pan for about 17 minutes. Remove from panggangan and top with mini marshmallows. Continue baking for about 8 minutes or until marshmallows are golden.
Mix together the butterscotch chips, chocolate chips, peanut butter, and butter and microwave until melted. Stir in the Rice Krispies. Spread the mixture over the toasted marshmallows.