Seven Layer Bars
Makes 12 bars/24 squares
Ingredients
Cookie
6 Cups Corn Flakes (divided)
4 Tablespoons Unsalted Butter (divided)
1 10.5 Ounce Bag Miniature Marshmallows (divided)
Peanut Butter Filling
1/3 Cup Unsalted Butter
1/3 Cup Creamy Peanut Butter
1/3 Cup Honey
1/2 Cup Powdered Sugar
Pretzel Filling
1 Cup Crushed Pretzel Sticks
Chocolate Filling
4 Ounces Chocolate Chips
2 Tablespoons Unsalted Butter
White Chocolate Topping
4 Ounces White Chocolate
Nonpareils
Directions
Line an 8″ x 8″ baking pan with plastic wrap. Make sure that ends overlap the sides of the pan.
For the cookie: Melt half of the butter in a saute pan over medium high heat. Once melted, add in half of the marshmallows. Stir to combine the butter and melt the marshmallows. Once melted, add in half of the corn flakes. Turn off the heat and thoroughly combine the cornflakes and marshmallow mixture. Don’t worry about crushing the cereal.
Pour the cereal mixture into the lined baking pan. Using your fingers, press the cereal mixture into the pan and make sure that it’s spread evenly. Set pan aside to cool for at least an hour.
For the peanut butter filling: Beat the butter, peanut butter, honey and confectioners’ sugar together in a medium bowl with an electric mixer until light and fluffy. Spread over the cookie layer.
For pretzel filling: Sprinkle the crushed pretzels evenly over the peanut butter layer. Lightly press the pretzels into the mixture so that when it hardens, the pretzels will adhere. Chill in the refrigerator while you prepare the chocolate layer. (At least 20 minutes.)
For the chocolate filling: Put the chocolate and butter in a medium size microwave-safe bowl. Melt at 50 percent power in the microwave until soft, in 30 second intervals. Stir, and continue to heat until completely melted. When cool but still runny, pour the chocolate over the chilled peanut butter layer and smooth out with an offset spatula. Place back into the refrigerator to chill for 30 minutes.
For the top cookie: Melt half of the butter in a saute pan over medium high heat. Once melted, add in half of the marshmallows. Stir to combine the butter and melt the marshmallows. Once melted, add in half of the corn flakes. Turn off the heat and thoroughly combine the cornflakes and marshmallow mixture. Don’t worry about crushing the cereal.
Pour the cereal mixture into the lined baking pan. Using your fingers, press the cereal mixture into the pan and make sure that it’s spread evenly. Set pan aside to cool for at least an hour.
For the white chocolate topping: Put the white chocolate in a small microwave-safe bowl. Melt at 50 percent power in the microwave until soft, in 30 second intervals. Stir, and continue to heat until completely melted. When cool but still runny, drizzle or pour the chocolate over the top cookie layer and smooth out with an offset spatula.
Sprinkle nonpareils over the top.
Place back into the refrigerator to chill for 30 minutes.