These bars are easy to make and everyone loves them! I usually make them for the holidays and set them out as part of a dessert/cookie plate. They work well cut into 1-inch squares. Real butter is the key to the rich flavor. These will also keep in the freezer for up to 3 weeks.

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
60
Yield:
5 dozen bars
Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

    Advertisement
  • Stir cake mix, 1/3 cup melted butter, and egg together in bowl. Press mixture into prepared baking dish.

  • Bake in the preheated oven until golden and fragrant, about 15 minutes. Spread marshmallows over crust and return to oven. Bake until marshmallows are melted, 2 to 3 minutes. Cool completely.

  • Melt peanut butter chips, corn syrup, 1/4 cup butter, and vanilla extract together in a large saucepan over low heat. Stir crispy rice cereal and peanuts into corn syrup mixture. Pour peanut mixture over marshmallows. Cool completely. Chill in refrigerator until hardened, about 1 hour. Cut into 1-inch squares.

Nutrition Facts

125 calories; protein 2.6g 5% DV; carbohydrates 14.5g 5% DV; fat 6.4g 10% DV; cholesterol 8mg 3% DV; sodium 124.2mg 5% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/24/2014
Yummy! The kids loved them! Read More
(3)
14 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/23/2014
Yummy! The kids loved them! Read More
(3)
Rating: 5 stars
11/03/2014
So good!! I have made these a few times the only thing I did different was to put 1/4 cup peanut butter into the corn syrup mixture. Read More
(2)
Rating: 5 stars
05/16/2016
One word...AWESOME! Read More
Advertisement
Rating: 4 stars
09/26/2016
I found a very similar recipe on back of peanut butter chips. Their version used 18.25 oz cake box (which is hard to find these days - I used 2 9 oz Jiffy boxes). It callec for 1/2 c butter and 4 c marshmallows. Just 1 tsp valnilla. but otherwise the same. Read More
Rating: 5 stars
09/01/2017
I've been making these for years and they are always a huge hit no changes needed! Read More
Rating: 5 stars
12/22/2015
These are so good! I have to say I have made them several times and always get rave reviews. The only thing and I always do this is omit the rice cereal.. I am sure it would still be good we just like them better without no modifications needed to the recipe. Read More
Advertisement
Rating: 4 stars
01/05/2018
I tried this recipe as part of a dessert tray for a work potluck and at the end of the day there were so many left I struggled to give them away. I thought they tasted fine but maybe just depends on your crowd. I lined my baking dish with parchments and I'm so glad I did because that marshmallow layer stuck to everything including me while I was trying to cut these into little squares. Read More
Rating: 5 stars
09/15/2019
These were always one of my favorite bars that my mom made when I was a kid. I was thrilled to find this recipe here which is the exact recipe that Mom used from a church cookbook. I ve made these a few times over the past few months and everyone loves them. They re the perfect combo of salty and sweet! Read More
Rating: 5 stars
12/18/2018
Hit at every party!!! Read More