Each holiday season, I’d see pictures of colored marshmallows held together by fudgy chocolate and think, “I need to find out what those are! They look good!”
Turns out, they’re called “Church Window” bars. And, like most retro-recipes, there’s lots of ways to make them. Some recipes call for coconut, others are just chocolate and marshmallow, and some use peanut butter.
I went with the peanut butter recipe! Mmm….peanut butter.
Turns out, these classic no-bake bars are really simple to make. Since they are just chocolate, peanut butter, and marshmallows, I consider them a confection and not a cookie. And they are a mighty tasty confection! I worried how the fruit-flavored marshmallows would work with the peanut butter. They taste great! Almost reminded me of jam and peanut butter!
To make, combine chocolate chips, peanut butter, and butter in a heavy-bottomed saucepan. This is key. If your pan is too thin, the chocolate can scorch.
Warm over low heat until everything melts together. (You could stop here, pour this mixture into jars, and give it as gifts. It makes a lovely peanut butter hot fudge sauce.)
Allow the chocolate mixture to cool a little. If you don’t the marshmallows will melt when you add them to the sauce. After about fifteen minutes, stir in the marshmallows.
Pour the mixture into a parchment-lined 9x9x2-inch square pan. Chill.
Cut into squares. Done!
4 Ingredient Peanut Marshmallow Bars
- 1 cup semi-sweet chocolate chips (6 ounces; 170 grams)
- 1/2 cup smooth peanut butter (4 3/4 ounces; 135 grams)
- 1/2 stick unsalted butter (1/4 cup; 2 ounces; 56 grams)
- 1 (9 ounce) bag fruit-flavored marshmallows
- In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny.
- Remove pan from heat. Allow to cool for about fifteen minutes.
- Line a 9x9x2-inch pan with parchment paper.
- Stir marshmallows into cooled chocolate mixture. Spread mixture into prepared pan. Use a rubber spatula to get all of the chocolate sauce that might cling to the side of the pan. Spread it over the marshmallows.
- Chill for three hours or overnight. Using parchment paper, lift bars out of pan. Cut into small squares (these are sweet and rich. small bars are perfect.)
- Serve or store in a sealed container.