peanut butter, crunchy
brown sugar, firmly packed
all purpose flour
peanut butter, creamy
2Spray a 13x9 baking pan liberally with nonstick baking spray or butter it well.
3To make the cookie base, combine the butter, crunchy peanut butter, sugar and egg in a mixing bowl.
4Combine flour, baking powder and salt. Gradually add to the creamed butter mixture. Beat until well blended. Chill in refrigerator for about 30 minutes.
5Press the chilled dough in the preheated 350 oven for 17-20 minutes. Do not over bake. Cool for about 3 minutes.
6Place the creamy peanut butter in the microwave for about 1 minute. Pour this over the cookie crust. Top with the mini marshmallows.
7Drizzle the chocolate syrup over the top. Place back in the oven for about 5 minutes or until the marshmallows are just starting to brown lightly.
8Remove from oven and run a sharp knife around the edges to loosen. Cool completely and then cut with a sharp knife sprayed with nonstick cooking spray in 2 inch squares.
Originally Posted: Sun, Apr 14, 2013