CHOCOLATE PEANUT BUTTER STAINED-GLASS BARS

This retro no-bake confection is pure nostalgia for anyone who remembers multicoloured marshmallows. We’ve added peanut butter for creamy richness and salted peanuts for added crunch.

1/3 cup (80 mL) unsalted butter

2 cups (500 mL) semi-sweet chocolate chips, divided

1/3 cup (80 mL) creamy peanut butter

3 tbsp (45 mL) unsweetened cocoa powder

2 tsp (10 mL) pure vanilla extract

1/2 tsp (2 mL) Diamond Crystal kosher salt or 1/4 tsp (1 mL) table salt

1 bag (400 g) multicoloured miniature marshmallows, about 10 cups (2.5 L)

1 cup (250 mL) salted peanuts, roughly chopped

2/3 cup (150 mL) flaked sweetened coconut (optional)

Spray a 9-inch (23 cm) square pan with cooking spray, then line with parchment paper to reach 1 inch (2.5 cm) above edges.

Melt butter in a medium saucepan set over medium heat. Cook, without stirring, until light brown and slightly nutty, about 3 minutes. Remove from heat and scrape up any browned bits with a wooden spoon. Cool for 2 minutes.

Add 1/2 cup (125 mL) chocolate chips to butter and stir until melted. Repeat with remaining chocolate chips in 2 stages. Stir in peanut butter, cocoa, vanilla and salt until dissolved and smooth. Cool completely, about 20 minutes.

Place marshmallows and peanuts in a large mixing bowl. Pour cooled chocolate mixture overtop and gently stir to coat; spread into prepared pan to fill each corner without smoothing top. Sprinkle with coconut (if using).

Refrigerate for at least 3 hours, preferably overnight.

Grabbing sides of parchment paper, remove bars and transfer to cutting board. Cut into small squares or slices using a sharp knife. Place in an airtight parchment-paper-lined container and refrigerate for up to 5 days.

Makes 25 to 36 bars, depending on how you cut them.