Serves: 5
Total Calories: 347
Combine all but mini-marshmallows and mix well. Spread in 9x13-inch pan and bake at 350° for 15 minutes. Remove from oven and spread with mini-marshmallows. Return to oven for 3 minutes. Cool and prepare topping. Spread topping over marshmallows.
Topping:
Melt chips and peanut butter together, then stir in Rice Krispies.
Fun Fact: Margarine was first made in the U.S. in 1873. So that it would not be confused with butter, it was not allowed to be colored yellow. Thirty-two states and 80% of the U.S. population lived under margarine color bans. While the Supreme Court upheld such bans, it did strike down forced coloration (pink) which had begun in an effort to get around the ban on yellow coloring. During this period, coloring in the home began, with purveyors providing capsules of food coloring to be kneaded into the margarine. This practice continued through World War II. It was not until 1996 that a legislative bill signaled an end to the last piece of legislation that adversely affected the sale of margarine.
This Choc-Marshmallow Bars recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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