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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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adapted from Taste of the South. Time does not include freezer time Ingredients:
2 1/2 bars semisweet chocolate, chopped (4oz bars) |
5 tablespoons butter |
2 1/4 cups crunchy peanut butter |
2 teaspoons vanilla extract |
2/3 cup graham cracker crumbs |
1 (10 1/2 ounce) bag mini marshmallows |
3/4 cup honey roasted peanuts |
3/4 cup chipped macadamia nuts |
1/2 cup toffee pieces |
0.5 (16 ounce) package chocolate-flavored candy coating (melted) |
Directions:
1. Line 8x8x2baking pan with aluminum foil, letting foil overlap sides.
2. Melt chopped chocolate and butter on HIGH in microwave in 30 second intervals until melted approximately 1 minute Add peanut butter and vanilla, stir.
3. Mix 2/3 C of choco. and peanut butter mixture with marshmallows, peanuts, macadamia nuts and toffee bits stirring well to coat marshmallows.
4. Spoon mxture into prepared pan , pressing gently.
5. Cover with plastic wrap
6. Freeze for 2 hours.
7. Lift mixture from pan using foil overhang.
8. Invert onto cutting board.
9. Melt candy coating and spread over crumb layer
10. Let sit at room temp until chocolate has set approximately 20 minutes.
11. Invert again so that marshmallow layer is on top.
12. Slice into 9 bars.
13. Store in airtight container at room temp for 3 to 5 days (If they last that long).
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