Peanut Butter Chocolate Chip Bars with Pretzel Marshmallow Topping

Peanut Butter Chocolate Chip Bars with Pretzel Marshmallow Topping

Serves 24.

I made a lot of changes from the original recipe, in case you are curious to compare.  Mainly, I only wanted one dough (I'm lazy), omitted espresso and cocoa powders, and altered some of the measurements. 
Adapted from: Cake, Batter, and Bowl

Dough:
1 cup unsalted butter, at room temperature (2 sticks)
1-1/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup creamy peanut butter
1 cup chocolate chips
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt

Toppings:
2 cups mini marshmallows
2 cups coarsely chopped chocolate covered pretzels

Preheat oven to 350 degrees.  To make dough, place butter and sugars in a large bowl and mix until creamed. Mix in eggs and vanilla, then peanut butter and chocolate chips.  Mix in flour, baking soda, and salt.

Drop large spoonfuls dough into a greased 13×9-inch pan and smooth to make an even surface. Top evenly with pretzels, then mini marshmallows; press into the dough. Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean and marshmallows are golden brown. Cool completely and cut into 24 bars.