Could there be any more awesome words in that title? Caramel. Peanut Butter. Marshmallow.
Sure, I probably could’ve added chocolate and just put them over the top, but chocolate always has a way of stealing the show. I wanted the other ingredients to shine.
Also, these were inspired by another one of my recipes and chocolate got the spotlight in that one.
Now where did the inspiration for this flavor combo come from? Well, I fall victim to severe peanut butter cravings once a month. In fact, several years ago, in a fit of intense PMS, it ate 3/4 of a jar of peanut butter by spoon. In one day. True story. Then I was like “I don’t know why my stomach hurts so bad.” (You can’t see this, but I’m rolling my eyes at my younger self right now.) So, I think it’s safe to say that the peanut butter part was PMS-driven.
The caramel happened because I’m pretty much in love with date-based caramel these days (see Exhibits A. & B.). I thought I would add a crunchy aspect with brown rice crisps (like the original), but alas, by being mixed in with the caramel, they lose their crunch after awhile. I love the chewy texture that it adds, but if you want some real crunch, I would replace the crisps with some chopped nuts.
The marshmallow layer came about because, well… Do I really need an excuse to use marshmallows? Yeah. I didn’t think so.
I could not be more pleased with the result. I think I even did an unflattering little butt-wiggle dance because I was so excited after the first bite. Let’s start with the peanut butter brownie base- the peanut butter is mixed with banana and maple syrup to make a perfectly sweet, moist and flavorful foundation. Then there’s melted marshmallow. Enough said. To top it off, dates are pureed with almond milk, a tiny bit of peanut butter (to make it stickier) and a pinch of sea salt to make a silky caramel. You could leave it as-is and spread it on top of the marshmallows, or add the crisp rice cereal to the mix to add a bit of texture and chewiness. Either way, you’re in for quite a treat.
Ingredients
- 1 ripe banana, mashed
- 1/2 cup peanut butter
- 1/2 cup maple syrup (or agave syrup)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5-6 oz. vegan marshmallows (a little over 1/2 a bag of Dandies), chopped in half
- 2 cups medjool dates, pitted & soaked in warm water for at least 1 hour
- 4 tablespoons almond milk
- 1 tablespoon peanut butter (or other nut butter)
- 1 teaspoon vanilla
- 1 cup crisp brown rice cereal
Instructions
- Preheat the oven to 350. Grease a 9x9 baking dish or lightly spray with canola oil. Set aside.
- In the bowl of your food processor, combine the wet ingredients for the base. Process until smooth. In a large bowl, whisk together the base dry ingredients. Add the wet ingredients to the dry and mix until just combined. Pour into the baking dish and spread out evenly.
- Bake in the oven for about 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean (a crumb or two is okay). Remove from the oven and spread the marshmallows evenly over the bars. Return to the oven and bake until the marshmallows are completely melted. Remove and let sit for about 5 minutes.
- While the bars in the oven, make your caramel. Clean out your food processor and then combine the caramel crunch ingredients inside of it, minus the rice cereal. Process until smooth. Pour into a large bowl and add the brown rice cereal. Stir until fully combined. Spread the caramel crunch layer over the marshmallow layer. Let cool at room temperature for an hour then refrigerate for at least 30 minutes before serving. Enjoy!
What are your favorite dessert flavor combinations?
YUM I’ll take two please. Those melty marshmallows looks perfect. Love the cute little cake stand too!
Thanks, Melissa! 🙂
yay! i would have done a little butt wiggle, too. these look fabulous and they are deceivingly not that bad for you 😉 bravo to you for using whole, unprocessed ingredients to create something to decadent 😉
Caitlin recently posted…Woodstock Salad
Thank ya! The marshmallows are really the only part with empty calories, but sometimes you gotta splurge, right? 😉
Oh… my… YUM.
I think chocolate/peanut butter/banana always works for me. Oh, and anything slathered in Speculoos/cookie butter.
The Vegan Cookie Fairy recently posted…The Sophie Dal
Can you believe I’ve yet to try cookie butter? I think I’m afraid I’ll really like it and if I commit to an entire jar, I can count on eating the whole thing at once. If only they had sample packets… 🙂
Well, yeah! I woulda done a butt-wiggle across the kitchen, girl!
Annie recently posted…Food Bloggers Against Hunger: A Recipe from my Grandmother
I don’t know what the butt-wiggle is all about. I can’t control it, but it’s something I do whenever I’m proud of myself. 🙂
Wow! These look awesome. I was just saying that I want to make bars to take to the office this week. I have most of these ingredients at home… guess I know what I’m doing tonight 🙂
Thanks, Alex! Your coworkers will LOVE you for it! 🙂
This looks awesome!!! This would be the perfect after work out snack (treat 🙂 for me 🙂
I like your thinking, Amy! 🙂
I’m doing a butt wiggle just looking at these!
Somer recently posted…Food Bloggers Against Hunger: Simplest Chickpea Salad
Hahaha! Thank you, Somer! 🙂
Man you read my mind! My peanut butter jar had a massive hit last month. Oops!
I love the idea of the date caramel. I’ve seen a lot of sweets using dates – so now I have a big box and I think caramel sounds awesome!
Maria Tadic recently posted…Not My Mama’s Broccoli
Once you use dates for your caramel, it’s hard to go back. It’s soooo good! 🙂
a- i love these bars, b – i love love the props! such cute mini things:)
c i think i crave fried chickpea flour things for pms. 🙂 i dont think i have ever been able to finish a pb bottle. the only way hubbs like peanut sis roasted salted:)
Richa recently posted…Triple Chocolate Salted Caramel Brownies. Vegan Recipe
Thanks, Richa! I’ll have to try the fired chickpea flour- that sounds pretty good, actually! 🙂
“In fact, several years ago, in a fit of intense PMS, it ate 3/4 of a jar of peanut butter by spoon. In one day. True story.”
Okay, how sad/wrong/embarrassing/in need of an intervention is it that this happens to me on a monthly basis? LOL And, youth certainly is no longer a factor. Oy. What am I going to do with myself??
Regardless, at least your PMS inspired a delectable dessert. (I’m just left surrounded by empty nut butter jars! LOL) That is the mark of a true chef. Right? Someone somewhere must’ve said that. If not, I’m saying it. PMS has finally proven itself to be useful for SOMETHING.
Long live the butter of nuts! 🙂
Here, here! To nut butters of the world! 🙂
I don’t know about being a true chef, but I do know how to put my PMS to good use! And don’t feel bad about going though so much PB- once cannot be found guilty of anything during that time of the month. 😉
These marshmallows are awesome!How to make homemade marshmallows?
Swati recently posted…Anabolic Cookbook
Thanks, Swati. I actually didn’t make these. I used a vegan brand of marshmallows called Dandies. You can find them at Whole Foods or online. 🙂
You’re right about peanut butter always stealing the show. I think you made the right choice by keeping these without. Because these sounds insane! But let’s be honest. Chances are, I make these and melt a little chocolate to dip a couple in. Just to see 😉
Gabby @ the veggie nook recently posted…food bloggers against hunger
I love the way you think, Gabby. 😉
i love caramel, these sound great!
Dina recently posted…Sweets Week: Day 4: Little Pie Company
Thanks, Dina! 🙂
Wow Kristy! I saw this all over the web today and had to come over to your blog to give you a kudos! I too LOVE date paste caramel. It’s totally amazing and so good for you.
I make a raw pecan tartlet that is only Medjool dates in the center, and it always shocks people.
Anyway, love your blog.
sarah@thesweetlife
So sweet of you to stop by, Sarah! I’m such a big fan of yours too! 🙂 Thank you so much!
I made these and they are awesome! I actually accidentally made them a little bit healthier because I ran out of maple syrup so they only had 1/4 cup of it, and I used whole wheat flour. I didn’t have any marshmallows 🙁 so I didn’t use those, AND I forgot to add baking powder! So they turned out more like fig newtons but with dates… Haha I don’t even know if they are the same thing anymore! Still so tasty; thanks for introducing me to date caramel!
Thanks, Annick! They still sound so good! 🙂
I agree that chocolate is great but does at times steal the spotlight. Date caramel is amazing. I first tried it when making OSG’s homemade rolo’s last fall. Yum, yum! These look absolutely incredible, can’t wait to try them.
Anna {Herbivore Triathlete} recently posted…Saturday Morning Fitness Motivation
Thanks, Anna! Date caramel is just awesome! I’m totally obsessed right now! 🙂