Another late post this week with yesterday being Easter Sunday. Hopefully everyone celebrating enjoyed a wonderful day with their friends and family. The highlights of my day were playing “Celebrate With Joy” in two Easter services with the Faithful Ringers and eating a delicious Easter dinner at home with my family.
Because we arrive so early and have a full morning of music, the Faith musicians often bring treats to share, like coffee and juice, bunny bread, deviled eggs, and fruit pastries. This year, I attempted to make one of the many bars that my Grandma loved to make and share: her chocolate krumble bars. These are made with a layer of chocolate cake, a layer of mini-marshmallows, and a layer of peanut butter and chocolate. Grandma always made these bars with pastel mini-marshmallows, so they seemed like a great choice to make and share at church for Easter morning.
I say I attempted to make them because some of her recipes take a bit of interpretation. Her notes were written in a way that would make sense to her but didn’t always contain every detail. She made her favorite recipes frequently, so she didn’t need the step-by-step instructions.
These are the notes that I followed:
Chocolate Krumble Bar
1/2 cup butter
3/4 cup sugar
1 tsp vanilla
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
2 TBSP. cocoa
1/2 cup nuts
Cream butter and sugar; add vanilla and eggs. Mix in flour, salt, baking powder and cocoa. Add nuts. Bake in 13×9 pan. Greased for 15 min at 350°. Cover with mini marshmallows. Return to oven and bake 3 min more. Cool.
1 6 oz pkg choc chips
1 cup peanut butter
1 1/2 cups Krumble cereal (You can no longer get Krumble cereal – use rice krispies, tastes good!)
Melt over low heat the chips and peanut butter. Add cereal and spread over bars.
I chose not to add chopped nuts to the cake layer this time because I was using chunky peanut butter in the frosting. I learned a few important lessons when making these bars for the first time on Saturday night:
- You do not need to use the WHOLE bag of mini-marshmallows (the recipe never says a specific amount). One thin layer of marshmallows will do just fine, but if you like extra marshmallows, it certainly won’t hurt.
- Letting the bars cool is NOT OPTIONAL. Not thinking, I skipped over the word “Cool.” in the directions and jumped straight to adding the frosting. More experienced bakers will not be surprised to learn that it sank right through the marshmallows and was difficult to spread. The solution: make another batch of frosting once the bars have cooled and try again. No one will mind a little extra chocolate, but you might not be able to see the layer of marshmallows very well any more.
- It helps to refrigerate the bars after you apply the frosting. I skipped this unwritten step mainly because the fridge was already stuffed full of food for Easter dinner the next day. Not refrigerating them doesn’t hurt the taste, but does make them a little bit messier to serve even when allowed to sit covered at room temperature overnight.
Dad watched me struggle with the first batch of frosting and said Grandma would be laughing at what just happened. Sorry, Grandma… 😂 Next time should turn out better.
Please message me if you happen to know the origins of this recipe. It’s fun to learn where our favorite treats come from, and I would like to give credit where credit is due.