Ingredients:
- 1 ½ cups finely crushed graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 cup creamy peanut butter (for melting)
- 1 cup semi-sweet chocolate chips (for melting)
- 1 cup sweetened condensed milk
- 1 cup milk chocolate chips (for sprinkling)
- ½ cup creamy peanut butter (for drizzling)
- 2 tablespoons whole milk
- 3 cups mini marshmallows
- ¼ cup chopped, salted peanuts
Instructions:
- Preheat oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, ensuring an overhang on two sides for easy removal later.
- Create the Base (Layer 1): In a bowl, combine graham crumbs, melted butter, and sugar. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes until lightly fragrant.
- Melt the Peanut Butter Layer (Layer 2): Gently melt the 1 cup of peanut butter and 1 cup of semi-sweet chocolate chips together until smooth, either over a simmering water bath or in short microwave bursts.
- Assemble Layers 2 & 3: Pour the melted peanut butter/chocolate mixture evenly over the warm crust. Immediately pour the sweetened condensed milk over this layer.
- Add Chocolate & Swirl (Layers 4 & 5): Sprinkle the remaining 1 cup of milk chocolate chips evenly over the condensed milk. Whisk the remaining ½ cup peanut butter with 2 tbsp milk until a drizzle consistency is achieved, then drizzle randomly over the top and gently marble the surface with a knife.
- Add Marshmallows (Layer 6): Scatter the mini marshmallows evenly over the entire surface. Sprinkle with chopped salted peanuts for garnish (Layer 7).
- Bake & Toast: Return the pan to the oven. Bake for 12–15 minutes, watching closely, until the edges are bubbling and the marshmallows are puffy and lightly golden brown.
- Cool Completely: Remove from the oven. Allow the bars to cool completely on a wire rack for at least 1 hour, then chill in the refrigerator for another hour before lifting out using the parchment sling and slicing into 16 bars.