There are some days when I want to spend all day in the kitchen baking. Like my Lemon Minion Cake. It took hours, the better part of a day. But it was a blast. Cake and frosting and decorating. It was fun and relaxing and revitalizing.
But then there are the days when I have no time to bake and I want a treat NOW! Days when I’m inspired by my writing and can’t tear myself away from the computer. Days when I have plans whether they are with friends or just my TV. Days when I just don’t want to spend all day baking and dirtying literally every dish in the kitchen.
These Elvis Bars are made for those days. I was looking for something to make and saw this recipe in my bookmarks just calling my name, and they should be calling yours too.
I called these Elvis Bars because Elvis is known for eating peanut butter, banana, and bacon. So these don’t have banana, but they have carob (or chocolate) and marshmallow, so I don’t think anyone will miss the banana. The bacon comes from the Maple Bacon Kettle chips I used. I’m obsessed with all Kettle chips, but lately I can’t get enough of the Maple Bacon. They really do taste like bacon.
Feel free to use whatever marshmallows you have on hand too. Mini are great, but just break big ones into smaller pieces. I actually used some Red Velvet ones I had in the pantry.
So these bars have some of my (and I bet your) favorite ingredients, are gluten free, no bake, and easy to make. They do have to chill, but if you bust into them before they are set, I won’t tell 🙂
5 ounces carob or dark chocolate chips
¾ cup creamy peanut butter
1 ½ cups lightly crushed Kettle Maple Bacon chips
1 ½ cups marshmallows, mini or large ones broken into pieces
Line an 8 or 9 inch round cake pan or pie plate with parchment.
Melt the carob or chocolate chips and peanut butter in a large microwave safe bowl in 30 second increments, stirring in between.
Once melted fold the chips and marshmallows into the peanut butter mixture. Pour into the prepared pan, smooth into an even layer, and refrigerate until set, about 2 hours or up to overnight. Cut into wedges and serve.
Bars may be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Recipe adapted from Food 52