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White Chocolate Vanilla Marshmallow Cake Bars (4 Layers)
White Chocolate Vanilla Marshmallow Cake Bars (4 Layers)
- Recipe Submitted by Cobb on 11/22/2014
Category: Kids, Desserts, Chocolate
Ingredients List
- Cake Layer (1st/base layer)
- 1/2 c butter, softened
- 1 box vanilla, white, or yellow cake mix (I used yellow)
- 1 egg
- 1 tsp vanilla extract
- Marshmallow/Peanut Butter Layer (2nd layer)
- 2/3 c marshmallow creme
- 2/3 c peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract
- White Chocolate Layer (3rd layer)
- 1 bag (12 oz) white chocolate chips
- White Chocolate Vanilla Buttercream Frosting Layer (4th/ top layer)
- 1/4 c butter (half stick)
- 1/3 c white chocolate (I used 2 baker”™s squares of white chocolate, or use white chocolate chips)
- 2 c powdered sugar (variable from 1.5 to 3 cups based on desired consistency)
- 2 tbsp cream (or milk. I used Coffeemate Vanilla coffee creamer)
- 1.5 tsp vanilla extract
Directions
1. Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.
2. For the cake (1st/base) layer: Place stick of butter into a large bowl and microwave until the butter is softened (or just plan ahead and soften it at room temperature over time). Add cake mix, egg, and vanilla extract to the softened butter and mix with a spoon or your hands until well combined. It will be the consistency of very thick cookie dough and if it”™s just not quite all combining, add 1 or 2 tbsp of water as needed. Press dough into prepared baking pan.
3. For the marshmallow/peanut butter (2nd) layer: Place marshmallow creme, peanut butter, condensed milk, and vanilla extract into a large bowl and mix until well combined. Pour over the dough.
4. For the white chocolate (3rd) layer: Sprinkle the white chocolate chips evenly over the top of the marshmallow/PB layer
5. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while cools. Don”™t overbake. You want these gooey.
6. While bars are baking, make the white chocolate vanilla buttercream frosting (4th/top) layer: Add butter and white chocolate to a microwave-safe bowl and melt in the microwave in 30-45 second increments, removing from the heat, and stirring and re-microwaving until melted and smooth. Don”™t scorch the white chocolate. Add powdered sugar, cream, and vanilla extract and stir until smooth and is in a semi-pourable consistency. For thicker frosting, use less cream or more powdered sugar. Play around with ratios to your liking.
7. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top. You can also frost them in entirety rather than drizzling (you will likely have enough frosting to do so).
8. Allow to cool well before slicing and serving. Expedite this by placing in the fridge or freezer.
2. For the cake (1st/base) layer: Place stick of butter into a large bowl and microwave until the butter is softened (or just plan ahead and soften it at room temperature over time). Add cake mix, egg, and vanilla extract to the softened butter and mix with a spoon or your hands until well combined. It will be the consistency of very thick cookie dough and if it”™s just not quite all combining, add 1 or 2 tbsp of water as needed. Press dough into prepared baking pan.
3. For the marshmallow/peanut butter (2nd) layer: Place marshmallow creme, peanut butter, condensed milk, and vanilla extract into a large bowl and mix until well combined. Pour over the dough.
4. For the white chocolate (3rd) layer: Sprinkle the white chocolate chips evenly over the top of the marshmallow/PB layer
5. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while cools. Don”™t overbake. You want these gooey.
6. While bars are baking, make the white chocolate vanilla buttercream frosting (4th/top) layer: Add butter and white chocolate to a microwave-safe bowl and melt in the microwave in 30-45 second increments, removing from the heat, and stirring and re-microwaving until melted and smooth. Don”™t scorch the white chocolate. Add powdered sugar, cream, and vanilla extract and stir until smooth and is in a semi-pourable consistency. For thicker frosting, use less cream or more powdered sugar. Play around with ratios to your liking.
7. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top. You can also frost them in entirety rather than drizzling (you will likely have enough frosting to do so).
8. Allow to cool well before slicing and serving. Expedite this by placing in the fridge or freezer.
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