I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

Holy Sugar Coma, Batman!

I could never quite wrap my head around the whole Twitter/Tweet craze, but Tumblr is a different story all together (like I need another internet addiction!)  A few months ago, I started following gastrogirl's tumblr site and it has now become one of my favorite sources for recipes and food porn.  Gastrogirl scours the internet for gorgeous food photographs and reposts them with the link to the original source/recipe.  It's like having the table of contents for a zillion cookbooks all in one handy place.  You'll mostly find photos of sweet treats but occasionally you'll find savory things as well.  You don't even need your own Tumblr site to view, but it's totally free to set one up and follow the stream of delicious posts if you'd like. 

I fell victim to a photo of White Chocolate Vanilla Marshmallow Bars originally posted at Love Veggies and Yoga, and if the name alone doesn't convince you to try them, Averie's photos will surely persuade you.  Averie is a yoga instructor but even still, I am very curious as to how exactly she can eat even a fraction of the desserts she posts on her blog and still look like this.  I think I'll be a regular follower of her blog now just to discover her secret. 

But since I don't yet know her secret to staying so slim and gorgeous while being taunted by freshly baked treats in the house, I divided this batch of bars up and sent some to my mother for her belated birthday day (yes, I am now very aware that her birthday was Wednesday and NOT Thursday like I thought it was) and most of the rest of them to The Boy because I totally love jacking his kids up on sugary treats because I'm nice like that.  

If you're looking for a sugar rush of epic proportions, this is it.  I'm talking like the kind of rush you get when you stand up too quickly and get that swimmy, light-headed feeling.  If you'd like to minimize the effects of the sugar coma just a bit, you can omit the 4th layer of white chocolate vanilla buttercream frosting but if you're glutton for punishment like me, go all the way.  Maybe I should sign up for one of Averie's yoga classes to clear my head of the desire to bake another whole batch of these to have all to myself.  Maybe she should give me one for free since she's the one who put those thoughts in my head in the first place.

Enjoy the sugar coma!

White Chocolate Vanilla Marshmallow Cake Bars – 4 Layers (Adapted from Jenny of Picky-Palate)

Posted By Averie (Love Veggies and Yoga)

Cake Layer (1st layer)

1 box vanilla, white, or yellow cake mix
1 egg
1 tsp vanilla extract
1 stick butter, softened

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 layer)

1/4 c butter (half stick)
1/3 c white chocolate (use 2 bakers 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)
1-1/2 tsp vanilla extract


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.

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