WHITE CHOCOLATE MARSHMALLOW BARS

1st. Layer:
1 Box Vanilla, White or Yellow Cake Mix
1 Egg
1Teaspoon Vanilla Extract

2nd. Layer:
2/3 Cup Marshmallow Creme
2/3 Cup Peanut Butter
1 Can(14)oz. Sweetened Condensed Milk
1 Teaspoon Vanilla Extract

3rd. Layer:
1 (12)oz. Bag White Chocolate Chips

4th. Layer:
1/4 Cup Butter or Marg. (half stick)
1/3 Cup White Chocolate, can use 2 squares of white chocolate or chips
2 Cups Powdered Sugar
2 Tablespoons Cream or Milk or Coffeemate Vanilla Coffee Creamer
1/2 Teaspoon Vanilla Extract


Preheat oven to 350F and line a 9×13 pan with foil and spray well with cooking spray.

1st. Layer:
Place stick of butter into a large bowl and microwave until the butter is softened or lay it out and let it become room temp. Add cake mix, egg, and vanilla extract to the softened butter mix and mix with a spoon or on low on a mixer. It will look like thick cookie dough. If it will not combine together then add 1 to 2 tablespoons water to it. Mix again. Press dough  into the cake pan.

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.

3rd. Layer:
Sprinkle the white chocolate chips evenly over the top of the marshmallow and peanut butter layer. Bake for 20-23 minutes at 350F. Center may seem somewhat jiggly, but will set up while it cools. Don’t overbake. You want these gooey.

Topping:
In a medium bowl put the white chocolate and butter and melt in  microwave in 30-50 second increments, removing from the heat and stirring and re-microwaving until melted and smooth. Do not let scorch. Add the powdered sugar, cream and vanilla extract and stir until smooth and semi-pourable. For thicker frosting, use less cream and more powdered sugar. After the bars are out of the oven, allow to cool for about 5-10 minutes and then drizzle the frosting over the top or you can just coat all of them with the frosting, ever how you like to. Allow to cool before sliceing them.