Fabulous Fig Bars

These are absolutely delicious. I did not include the orange juice. If you do try this recipe let me know what it's like with OJ!

Ingredients

16 ounces

 stemmed, chopped dried figs

1⁄2 cup

 chopped walnuts

1⁄3 cup

 sugar

1⁄4 cup

 orange juice (juice from 1/2 orange)

2 Tablespoons

 hot water

1⁄2 cup

 margarine or butter, softened

1 cup

 packed brown sugar

1 

large egg

1 1⁄2 cups

 all-purpose flour

1⁄2 teaspoon

 baking soda

1 1⁄4 cups

 old fashioned rolled oats

Directions

1. Preheat oven to 350 degrees. Lightly spray or oil a 9x13-inch baking pan.
2. Combine figs, walnuts, sugar, orange juice and hot water in a mixing bowl and set aside.
3. Mix together margarine and brown sugar until creamy. Add egg and mix until smooth.
4. Mix flour and baking soda. Stir into egg mixture. Blend in oats to make soft dough.
5. Reserve 1 cup of dough for topping. With floured fingertips, press the remaining dough into a thin layer on the bottom of baking pan.
6. Spread fig mixture evenly over the dough. Crumble reserved dough over top, allowing fig mixture to show.
7. Bake 30 minutes or until golden brown. Cool completely in baking pan. Cut into 24 bars (about 2.5 x 2 inches).

Peanut Butter S’mores Bars

 

 

Peanut Butter S’mores Bars

 

 

• 3TBS of butter
• 3/4 cup peanut butter (I used creamy but chunky would be good too)
• 6 cups marshmallows
• 6 cups Golden Grahams cereal (or cut up graham crackers would work as well)
• 2 cups chocolate chips

In a large saucepan melt the butter and peanut butter over medium heat. Stir in marshmallows and continue stirring until melted Do not leave the stove while melting, it is quick and can burn easily if not tended to. Remove from heat and gently combine with cereal and 1 1/2 cups of the chocolate chips. Press gently into a greased 9×13″ pan and sprinkle with remaining chocolate chips. When cool, cover and store at room temperature.

Easy Peanut Butter Bars

I have similar recipes to these wonderful bars, but this one is by far the quickest! With school upon us and fall sports, I love quick and easy! So throw a yummy crock pot dish in then whip up these babies for later:) They refrigerate nicely! Enjoy!

Peanut Butter Bars
1 c. butter
1 c. peanut butter
2 c. graham cracker crumbs
2 c. powdered sugar

1 1/2 c. semi-sweet chocolate chips
4 Tbsp peanut butter

Directions: Melt butter & 1 c peanut butter. Add graham cracker crumbs and powdered sugar. Mix until well blended. Press into ungreased 9"x 13" pan.
 Melt chocolate chips with 4 Tbsp peanut butter (either on stove-top or microwave) and spread on top of graham cracker mixture. Refrigerate for at least 1 hour.

Lemon Pie Bars

Ingredients

• 1 c. butter, softened
• 2 c. sugar
• 4 eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3 c. flour
• 1 tsp salt
• 2 cans (15.75 oz) Duncan Hines Wilderness lemon pie filling
Glaze
• 1 c. powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 Tbsp milk

Instructions~

1. Cream butter and sugar together. Add eggs, beating after each addition. Mix in extracts. Add flour and salt. Mix until well combined.
2. 
   
3. Spread 3 cups of the batter in a greased jelly roll pan. Spread pie filling on top of dough. Drop remaining dough by tablespoonfuls on top of pie filling.
4. Bake at 350 degrees for 45 minutes or until toothpick comes out clean. Cool.
5. Combine glaze ingredients and drizzle over bars. If serving the next day wait and do this before serving or the bars will be a bit soggy!  
6. You may store in a sealed container in the refrigerator. 
   

These taste incredible!

Clean Eating No-Bake Chocolate Oatmeal Bars

These bars are so easy to make and delicious. I promise you will not stop at one !

I love dark chocolate. If what they say is true , Dark Chocolate is good for you, I will definitely eat more!!
Ingredients~
1 cup of nut butter(sunflower seed butter, almond butter, peanut butter)
1/2 cup honey or agave
1/2 cup coconut oil
2 cups old fashioned oats
1 cup shredded coconut
1 14 cups unsweetened carob chips, or you could us dark chocolate chips
1 tsp. vanilla extract
Instructions~
1 Melt the sunflower seed butter, honey, and coconut oil over medium-low heat in a saucepan on the stove. Keep a close eye on it so it doesn't burn.

1. Once it’s all nice and melted together, and add in the oats, shredded coconut, chocolate chips, and vanilla. Stir together until the chocolate is melted and it's nice combined.
2. Line a 9x13" pan with parchment paper or foil, and pour or scrape mixture in, smoothing with a spatula.
3. Place in the fridge until it hardens. Then remove from pan, and with a sharp knife, cut into squares.
4. I recommend storing in an airtight container in the refrigerator. This recipe does not do well at room temperature.       Enjoy!
5. Source ~ Shrinking Kitchen

Mississippi Mud Cake

Mississippi Mud Cake

 Recipe~ 

This is an amazing recipe. You will love these cake/bars!

• 1 cup butter, melted 
• 2 cups sugar
• 1/2 cup unsweetened cocoa
• 4 large eggs, lightly beaten 
  1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 cups coarsely chopped pecans, toasted
• 1 (10.5-ounce) bag miniature marshmallows

• Preparation

  1. Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.
  2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.
  3. Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.
  • Frosting
  • (16-ounce) package powdered sugar, sifted
  • 1/2 cup milk 
  • 1/4 cup butter, softened 
    Click to see savings
    
  • 1/3 cup unsweetened cocoa

  Preparation

  1. Beat all ingredients at medium speed with an electric mixer until smooth.
  2. Source~ Southern Living Magazine

Pumpkin Energy Balls

Delicious and Nutritious!
 Ingredients~

1. 8 oz. of raisins or dates(about 1 cup) I used raisins and 2 low fat fig newtons-chopped
2. 1/4 cup honey
3. 1/4 cup pumpkin puree
4. 1 tbsp. chai seeds
5. 1 tsp ground cinnamon
6. 1/2 tsp ground ginger
7. 1/4 tsp ground nutmeg
8. 1 scoop of Protein powder( I used vanilla)
9. 1 cup old-fashioned oats
10. Optional additions~ Pumpkin seeds, coconut flakes flax seeds etc.,

• Combine all the ingredients, Set in refrigerator to chill.
• Roll into 1 -inch balls and store in the refrigerator.
  

Cherry Pie Bars

These are awesome! I can't tell you how yummy they are, you must bake them!!

Ingredients:



Servings 12

1 cup butter, softened

2 cups sugar

4 eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon salt

1 (21 ounce) can cherry pie filling (2 if you like cherries)

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 tablespoons milk

Directions:

1Cream together butter and sugar. Add eggs and beat well. Beat in extracts. In a separate bowl combine flour and salt. Add to the creamed mixture. Mix until combined.Spread 3 cups batter into a greased 15x10x1-in baking pan (Also works with 9x13 - baking time will be at least 35 minutes). Spread with pie filling. Drop the remaining batter by teaspoonfuls over pie filling. Bake at 350 for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack. Combine glaze ingredients, and drizzle over cooled bars.

Chocolate Chip Zucchini Brownies

These yummy brownies will make you and your entire family smile!

Ingredients:
1 1/2 cups granulated sugar
1/2 cup canola oil
2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 tsp vanilla extract
1 tsp salt 

1 1/2 tsp baking soda
1 cup chocolate chips
How to make it

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Preheat oven to 350*. Grease an 8x11 baking pan with cooking spray, set aside

In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

Pour brownie batter into prepared pan and bake for 25-30 min. or until a toothpick comes out clean and he brownies are set.

Cool on a wire rack. Cut brownies into squares and serve.

Recipe adaped from Food Finery

Crunchy Peanut Butter Cups

These are so yummy! You can't go wrong with Peanut butter and chocolate. Next time I will add oatmeal and walnuts

 Crunchy Peanut Butter CUps
Makes 8
1/4 cup butter


3/4 cup peanut butter

3/4 cup graham cracker crumbs

1/4 cup sugar

1 cup semisweet or milk chocolate chips

1/4 cup milk

Sea salt

Line a muffin tin with papers (you could also use a mini muffin tin if you prefer).


In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.

After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill until firm, at least 30 minutes. Store covered in the fridge.


sorry so blurry..

Pumpkin Pie Bars

These bars are amazing! What a perfect way to celebrate the first day of Autumn!
Pumpkin Pie Bars

Ingredients:


For the crust and topping:

1 1/3 cups all-purpose flour

¼ cup granulated sugar

½ cup brown sugar, firmly packed

12 tbsp. cold unsalted butter, cut into pieces

1 cup old-fashioned oats

½ cup chopped pecans


For the filling:

8 oz. cream cheese, softened

½ cup granulated sugar

3 large eggs

1 (15 oz.) can pumpkin puree

1 tbsp. pumpkin pie spice

1 tsp. vanilla extract

Butterscotch chips, for topping

Directions:

Preheat the oven to 350° F. Line a 9×13-inch baking pan with foil, extending the foil over the edges of the pan. Lightly grease the foil. Combine the flour, granulated sugar and brown sugar in a small mixing bowl and toss with a fork. Add the pieces of butter to the dry ingredients and cut it in with a pastry blender until the mixture resembles coarse crumbs. Stir in the oats and chopped pecans.

Reserve 1 cup of the crust mixture and set aside. Add the remaining crust mixture to the prepared baking pan and press onto the bottom of the pan in an even layer. Bake the crust alone in the oven for 15 minutes. In the meantime, prepare the filling.


To make the filling, combine the cream cheese, sugar, eggs, pumpkin puree, pumpkin pie spice and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well combined.


Once the crust has been removed from the oven, pour the filling into the pan and smooth over the crust. Sprinkle with the reserved crumb mixture and butterscotch chips, as desired. Bake for 25 minutes, remove from the oven and transfer to a wire rack to cool. Slice and serve.



Source: adapted from Joy the Baker, originally from Kraft

German Chocolate Pecan Bars

Yum! I made these last night and let me tell you they are delicious!!!
Ingredients


3cups pecan halves and pieces
 1 3/4 cups all-purpose flour
 3/4 cup powdered sugar
3/4 cup cold butter,cubed
  1/4 cup unsweetened cocoa
 1 1/2 cups semisweet chocolate morsels
3/4 cup firmly packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, Melted
 3 large eggs, lightly beaten
 1 cup sweetened flaked coconut
Preparation


1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant, stirring halfway through.

2. Line bottom and sides of a 13- x 9-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly grease foil.
3. Pulse flour and next 3 ingredients in a food processor 5 to 6 times or until mixture resembles coarse meal. Press mixture on bottom and 3/4 inch up sides of prepared pan.

4. Bake crust at 350° for 15 minutes. Remove from oven, and sprinkle chocolate morsels over crust. Cool completely on a wire rack (about 30 minutes).

5. Whisk together brown sugar and next 3 ingredients until smooth. Stir in coconut and toasted pecans, and spoon into prepared crust.

6. Bake at 350° for 25 to 30 minutes or until golden and set. Cool completely on a wire rack (about 1 hour). Chill 1 hour. Lift baked bars from pan, using foil sides as handles. Transfer to a cutting board; cut into bars.

TRY THIS TWIST

German Chocolate-Bourbon-Pecan Pie Bars: For a spirited kick, whisk 1/4 cup of your favorite bourbon into brown sugar mixture in Step 5.

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

It has been over a month since I have posted any baking fun! Life justs get darn busy and gets in my way of baking ! I have had this recipe for awhile now and decided to make it today. It's super easy(why I chose it) and perfect for a summer treat. No baking required!

Recipe~

~Oatmeal Chocolate Peanut Butter No-Bake Candy Bars~
1 cup peanut butter( I like the Kirkland brand Natural Peanut Butter)
2/3 cup honey
1/2 cup coconut oil
2 cups oats
1 1/4 cup mini chocolate chips

In a medium sized saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add oats and  chocolate chips . Stir untl combined and chocolate chips are melted.

Spread into a 9 x 13 pan. Refrigerate until hardened, about an hour. Store in the refrigerator.

This recipe leaves some open ends for creativity. Try adding some of your favorite goodies. Ex. chocolate M&Ms, coconut, almonds, pecans, walnuts, cranberries......

Chocolate Carmelita Bars

  I have those special recipes tucked away in my recipe box.... you know the ones with the stains and brown edges from being handled so much. Once in a while you find a recipe that is on the back of a package of Chocolate chips or boxes of cake mixes you fall in love with. I found this one on the bottle neck of a Vegetable oil bottle I purchased at the grocery store. This recipe is one that could be tattered around the edges, it's that good!
Enjoy!
Chocolate Carmelita Bars
No-Stick Cooking Spray
1 3/4 cups oatmeal, I used the old fashioned kind 1 3/4 cups flour, divided
3/4 cup firmly packed brown sugar
3/4 cup Crisco Butter Shortening(Guess which brand I got this recipe from)
1 tbsp water
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped pecans or walnuts( i used pecans)
1 cup semi-sweet chocolate chips
1 cup Smuckers Sundae Syrup Caramel Flavored Syrup
Heat oven to 350*. Coat a 13 x 9 inch baking pan with no-stick cooking spray.
 Combine oats, 1 1/2 cups flour, brown sugar, shortening, water, baking soda and salt in large bowl.
 Beat with mixer on low speed until well blended. Reserve 1 cup oat mixture.
Press remaining oat mixture into bottom of prepared pan.
Bake 10 to 12 minutes or until lightly browned. Cool 10 minutes on wire rack.
 Sprinkle with pecans and chocolate chips.
Combine caramel flavored topping and remaining 1/4 cup flour in small bowl. Stir until smooth.
Drizzle over chocolate chips.
Sprinkle remaining oat mixture on top.
 Bake an additional 18 to 22 minutes or until golden brown.
 Cool completely in pan on wire rack.
Cut into bars.
Makes 3 dozen.

Double layer Chocolate Peanut Butter Bars

 Recipe:
1 cup sugar
1 cup brown sugar, firmly packed
1 cup butter
1 tsp vanilla
2 eggs
1 cup peanut butter
2 cups oatmeal (not quick)
2 cups flour
1 tsp baking soda
1 tsp salt
Cream first 3 ingredients together. Add the vanilla, eggs, and peanut butter and combine. Add the remaining ingredients and mix together. spread dough on a greased jelly roll pan (18x13x1"). Bake at 350* for 15 minutes (until golden brown). While hot spread 1 1/2 cups peanut butter on top.   Cool so that the peanut butter becomes solid. ( You can put in the refrigerator to speed up)When Peanut Butter is solid spread your favorite chocolate frosting on top and cut into bars.

Great Chocolate frosting recipe:
1 stick (1/2 cup butter,softened
1/4 cup milk
1 tsp vanilla
3 tbsp of Hershey's cocoa
2 cups of powdered sugar
Mix until smooth .

Peanut Butter Granola Bars

Peanut Butter Granola Bars (Yield 12-16 granola squares)


4 cups rolled oats

2 tablespoons chia seeds

1/2 cup unsalted peanuts or walnuts, chopped

3/4 cup natural peanut butter, melted

1/2 cup brown rice syrup (honey works too!)

Add some more.......if you want!

chocolate chips( I used Hersheys dark chocolate chips

wheat germ

flaxseed

dried fruit

coconut

Preheat over to 350.

In a large bowl, combine oats, chia seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9 x 13 baking dish. Bake for 25 minutes.

Homemade Snicker Bars

I had to share these scrumptious snicker bars with you.  I made these about a year ago for my daughters birthday treat. She has been begging me to make them for awhile now. The reason I have not is because there very bad for you..but they are the best tasting bars around. There is no baking required so don't worry about heating the house up!

Homemade Snicker Bars

Step one:

1 cup milk chocolate chips


1/4 cup creamy peanut butter

1/4 cup butterscotch chips

Step two:

1/4 cup butter

1/4 cup evaporated milk

1/4 cup creamy peanut butter

1 1/2 cup chopped salted peanuts

1 cup white sugar

1 1/2 cup marshmallow cream

1 tsp vanilla

Step three: caramel Layer

14 oz. caramels(usually around 30 pre-wrapped caramels)

1/4 cup whipping cream

How to make it

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Layer 13x9 dish with foil.Butter foil.

Step One: Combine first three ingredients in step one in saucepan.

Stir over low heat until melted and smooth.

Pour into dish.

Chill until set

Step two:

Melt butter in saucepan over medium heat.

Add sugar and evaporated milk.

Bring to a gentle boil

Reduce heat to medium-low boiling and stirring for 5 minutes

Remove from heat and stir in marshmallow cream, peanut butter and vanilla.

Add peanuts.

Spread over chocolate layer and chill until set

Step Three:

Combine caramels and whipping cream in saucepan and stir over low heat until melted and smooth.

Cook and stir for 4 minutes more

Spread over filling and chill until set

Step Four:Repeat step one.

Chill at least 4 hours and remove from fridge 20 minutes before cutting

Nanamio Bars

A legendary dessert from Vancouver Island. Nanamio Bars are a layered cookies that get their name from a town called Nanaimo, on Vancouver Island. They are a sweet treat with a base of crushed graham crackers, nuts and coconut topped with a buttery middle layer, then finished with glossy semi-sweet chocolate.

Years ago someone made these bars and I asked for the recipe. They would not give it to me. I never have had someone refuse to give me a recipe before...I thought it was silly not to share.. Since then I have seen several recipes and versions for this Canadian classic. Some call for peanut butter in the filling. This recipe is my favorite so far, and tastes similar to the Nanamio bars I tasted years ago.

 Recipe for Nanamio Bars
 Prep: 25 minutes
Cook: 12 minutes
 Chill:1 hour, 45 minutes
Makes: 48 bars Adapted from Canadian Living magazine

 2 eggs, lightly beaten
 1 1/3 cup butter, melted. plus 2 tablespoons unmelted
 2/3 cup cocoa
1/2 cup granulated sugar
 3 cups graham cracker crumbs
2 cups shredded coconut
 1 cup finely chopped walnuts
1/4 cup milk
 2 teaspoons vanilla
4 cups confectioners' sugar
 8 ounces semisweet chocolate, chopped

1. Heat oven to 350*. Grease 13x9 inch cake pan. Line with parchment paper, leaving 1 inch extending over long edges; set aside. Whisk together eggs, 1 cup of the melted butter, cocoa and sugar in large bowl; stir in crumbs, coconut and walnuts. Press evenly into prepared pan. Bake 10 minutes. Cool in pan on rack. 2. Stir together remaining 1/3 cup of the melted butter, milk and vanilla in medium bowl;beat in confectioner's sugar until smooth. Spread evenly over cooled base. Refrigerate until firm. about 45 minutes. 3. Place chocolate in a microwave-safe bowl with remaining 2 tablespoons of the butter, Heat 1 minute;stir. Heat 30 seconds; stir until melted and smooth. Spread evenly over filling. Score the surface into serving size pieces. Refrigerate until set, about 1 house. Use parchment paper to lift bars from pan;peel off paper, Cut into bars. Nutrition information Per bar: 184 calories, 50 percent of calories from fat, 11g fat,6 gram saturated fat,24 mg cholesterol,22 g. carbohydrates, 2g protein, 47 mg sodium, 1 g. fiber

Delicious Pumpkin Nut Roll

This is so easy to make and so tasty!
 Recipe
 3 eggs
1 cup sugar
 2/3 cup pumpkin
 1 tsp lemon juice
 1/2 cup nuts( I use walnuts)
3/4 cup flour
1 tsp baking powder
 2 tsp cinnamon
 1 tsp ginger
1/2 tsp salt
1/2 tsp nutmeg
 Beat eggs at high speed for 5 minutes. Gradually add sugar; stir in pumpkin and lemon juice. Sift all dry ingredients and fold into pumpkin mixture. Place into well greased jelly roll pan.
 Bake at 375* for 10 to 15 minutes.
 Take out of oven and put on towel that is heavily covered with powdered sugar.

Roll immediately.

Let cool....Unroll it and spread with cream cheese mixture.

Filling

8 oz. cream cheese

4 T. butter

1 cup powdered sugar

1/2 tsp vanillaRoll it back up.

Wrap it up with plastic or parchment paper and freeze it. You can remove from freezer and thaw to room temperature when your ready to serve. Try to slice the roll when its harder but not frozen!

You can also sprinkle your roll with additional powdered sugar if you want to. Yummy!! Enjoy this recipe!

Marshmallow Peanut Bars.

A dear friend of mine shared this recipe with me and I had to share it with you. I just made it and let me tell you it's worth running 1 hour or more on the treadmill!

Ingredients Base: 1 pound peanut butter sandwich cookies (Nutter-Butter, I assume) 1 stick butter, melted Topping: 2 cups peanut butter chips 2/3 cup light corn syrup 4 tablespoons butter 1 teaspoon vanilla extract 2 cups miniature marshmallows 2 cups dry roasted peanuts 2 cups Rice Krispies cereal

Directions Pulverize cookies in food processor until fine crumbs. Drizzle in melted butter and process until crumbs clump together. Press crumbs into bottom of lightly greased 13x9 pan. Bake at 350 degrees for 15 minutes. Melt peanut butter chips, corn syrup, 4 tablespoons butter and extract in the microwave, just until chips are melted and mixture can be mixed smooth. Spread about ½ of the melted mixture over the hot baked base, being very careful, as the melted mixture will tend to pull away the crust. Work with covering the crust just as soon as the pan is removed from the oven, and it will work best. Use a gentle hand to spread the melted mixture over the crust! Top melted peanut butter mixture with marshmallows and return pan to oven. Bake until marshmallows puff, about 2 to 4 minutes, then remove pan from oven. Don’t let marshmallows brown or they will become crunchy when cooled. Toss remaining melted peanut butter chip mixture with the dry roasted peanuts and cereal. Drop heaping spoonfuls of peanut/cereal topping over the hot marshmallow layer, then spread it out with a spatula (spray spatula with some nonstick spray to prevent marshmallows from sticking to it). This gets rather tricky, as the mixture will want to pull away the marshmallow layer. My advice is to work quickly on a HOT crust, to keep it all as soft as possible. Have the peanut/cereal topping ready as soon as your remove the crust/marshmallow layer from the oven, plop the topping on the puffed marshmallows and use your buttered fingers or spatula to spread it over the marshmallows gently. If you have some "holes" on the coverage, it's really quite all right - it will still taste fine! Cool bars completely before cutting with a knife that has been coated with nonstick spray.