Description
These Peanut Butter S’mores Bars combine the classic flavors of peanut butter, marshmallow, and chocolate in a delicious baked treat. Featuring a graham cracker and flour base layered with marshmallow creme, creamy peanut butter, and peanut butter cups, these bars are perfect for sharing at any gathering or enjoying as a sweet snack at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups graham cracker crumbs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 1/2 cups packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
Toppings and Fillings
- 7 ounce container of Marshmallow Creme PLUS 1/2 cup (you will need to buy two 7-ounce containers)
- 1/2 cup creamy peanut butter
- 24 peanut butter cups (Reese’s snack size recommended)
- Flaked sea salt, for sprinkling on bars
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, ensuring there is a 2-inch overhang on the sides for easy removal later. Grease the parchment paper lightly with nonstick cooking spray and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, and salt to evenly combine the dry ingredients.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and light brown sugar on medium speed until light, fluffy, and well combined, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the pure vanilla extract, making sure everything is well incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed to prevent overmixing. Mix just until combined into a cohesive dough.
- Create Base Layer: Divide the dough in half. Press half of the dough evenly into the bottom of the prepared pan, flattening it with your hands or a spatula to create the base layer.
- Spread Marshmallow Creme: Dollop the marshmallow creme evenly over the cookie dough base. Use a spatula to spread it into a smooth, even layer.
- Add Peanut Butter Drizzle and Cups: Place the peanut butter in a microwave-safe bowl and heat for 30 seconds or until easily stirrable. Stir well, then drizzle the peanut butter evenly over the marshmallow layer. Arrange the 24 peanut butter cups in rows on top of the marshmallow and peanut butter.
- Top with Remaining Dough: Gently flatten and press the remaining half of the dough over the peanut butter cups, trying to cover most of the peanut butter cups while keeping the dough intact.
- Bake the Bars: Bake in the preheated oven for 32 to 37 minutes or until the top is golden brown. It’s normal if some marshmallow puffs out; it will settle during cooling.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 24 squares, sprinkle lightly with flaked sea salt, and enjoy!
Notes
- For easy removal, be sure to grease the parchment paper well, not just the pan.
- You need two 7-ounce containers of marshmallow creme: one for the base layer and an additional 1/2 cup for topping.
- Microwaving peanut butter makes it easier to drizzle and spread.
- If peanut butter cups are unavailable, you can use chopped peanut butter candy or chocolate chips as a substitute.
- Allow bars to cool fully before slicing to prevent melting and sticking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
