Bars & Brownies

River Bottom Bars

River-bottom-bars-lr

Prep Time: 2 Hours 15 Minutes

Total Time: 2 Hours 40 Minutes

River-bottom-bars-lr

Ingredients

  • 1 box brownie mix plus ingredients to make brownies per box instructions
  • 1/2 bag miniature marshmallows (You can also use regular size marshmallows, cut in half)
  • 1 C. chocolate chips
  • 1/2 C. white chocolate chips
  • 1/2 C. butterscotch chips
  • 1/4 C. peanut butter
  • 4 Tbsp. butter
  • 1/2 tsp. salt
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 C. rice cereal

Directions

  1. Line an 8×8 or 9×9 pan with foil and spray with cooking spray like Baker’s Joy®.
  2. Prepare brownies as directed on the box and pour into foil lined pan.
  3. Bake as directed on the box.
  4. Remove from the oven 5 minutes before done.
  5. Top brownies with marshmallows and return to the oven for 5 minutes.
  6. Remove from oven and allow to cool completely.
  7. In a medium saucepan combine chocolate chips, white chocolate chips, butterscotch chips, peanut butter and butter.
  8. Melt on low heat until smooth.
  9. Remove from heat.
  10. Add salt and vanilla; stir to combine.
  11. Add cereal and stir to coat.
  12. Pour mixture on top of cooled brownies.
  13. With a rubber spatula or the back of a spoon, spread the mixture evenly over the brownie.
  14. Spread all the way to the edges.
  15. Place in the refrigerator for 2 hours or until set.
  16. Remove from fridge, flip pan upside down on a cutting board and remove foil.
  17. Flip back over and cut into 16 pieces.
  18. Recipe by April Osburn. Watch the step-by-step video on how to make these here: https://youtu.be/kYkb0ItNg34.

River Bottom Bars

River-bottom-bars-lr

Prep Time: 2 Hours 15 Minutes

Total Time: 2 Hours 40 Minutes

Ingredients

  • 1 box brownie mix plus ingredients to make brownies per box instructions
  • 1/2 bag miniature marshmallows (You can also use regular size marshmallows, cut in half)
  • 1 C. chocolate chips
  • 1/2 C. white chocolate chips
  • 1/2 C. butterscotch chips
  • 1/4 C. peanut butter
  • 4 Tbsp. butter
  • 1/2 tsp. salt
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 3/4 C. rice cereal

Directions

  1. Line an 8×8 or 9×9 pan with foil and spray with cooking spray like Baker’s Joy®.
  2. Prepare brownies as directed on the box and pour into foil lined pan.
  3. Bake as directed on the box.
  4. Remove from the oven 5 minutes before done.
  5. Top brownies with marshmallows and return to the oven for 5 minutes.
  6. Remove from oven and allow to cool completely.
  7. In a medium saucepan combine chocolate chips, white chocolate chips, butterscotch chips, peanut butter and butter.
  8. Melt on low heat until smooth.
  9. Remove from heat.
  10. Add salt and vanilla; stir to combine.
  11. Add cereal and stir to coat.
  12. Pour mixture on top of cooled brownies.
  13. With a rubber spatula or the back of a spoon, spread the mixture evenly over the brownie.
  14. Spread all the way to the edges.
  15. Place in the refrigerator for 2 hours or until set.
  16. Remove from fridge, flip pan upside down on a cutting board and remove foil.
  17. Flip back over and cut into 16 pieces.
  18. Recipe by April Osburn. Watch the step-by-step video on how to make these here: https://youtu.be/kYkb0ItNg34.

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