Peanut Butter S’mores Bars
User Reviews
5
Peanut Butter S’mores Bars
Description
Peanut Butter S’mores Bars start with a dough made from butter, peanut butter, brown and white sugars, egg, vanilla, flour, graham cracker crumbs, baking powder, and salt. The dough is pressed into a pan and topped with peanut butter and chocolate chips, then finished with a warmed jar of marshmallow creme. The bars bake to create a tender base with pockets of creamy chocolate and marshmallow, balanced by the peanut butter’s nuttiness. The marshmallow adds a distinctive sticky sweetness that contrasts with the slightly crunchy crust from the graham crumbs.
The preparation involves gentle mixing of dry ingredients into the wet to maintain tenderness, careful spreading of layers to distribute flavors evenly, and monitoring the marshmallow creme during warming to avoid spillover. The end result is a sliceable dessert bar with familiar s’mores ingredients presented in a convenient baked form.
You can customize the bars by using chocolate bars instead of chips, and the order of layering chocolate chips and marshmallow cream does not impact the outcome significantly. These bars are good for gatherings or casual sweet treats and can be sliced suitably for individual servings.
Warnings for spreading the dough include wetting fingertips to help smooth the sticky batter evenly. The recipe is adapted from original s’mores bars with some ingredient alternatives to fit home pantry items.
Ingredients
- 1/2 cup butter 1 stick, room temperature
- 1/4 cup peanut butter
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 1/3 cups all-purpose flour spooned and leveled
- 3/4 cup graham cracker crumbs about 6 full sheets
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup peanut butter
- 1 & 1/2 cups milk semi-sweet, or dark chocolate chips
- 7 ounces marshmallow creme 1 jar
Instructions
- Preheat the oven to 350 F. Grease an 8x8 or 9x9 inch pan with nonstick spray, or line with parchment paper. Set aside.
- In a large bowl or stand mixer, beat together butter and 1/4 cup peanut butter. Add the brown sugar and white sugar and beat again.
- Mix in the egg and vanilla; beat thoroughly.
- Dump the flour on top but do not stir. Add the graham cracker crumbs without stirring. Use a small spoon to add the baking powder and salt to the top of the flour. Stir it gently with the flour. Then use the beaters to mix in the dry ingredients, only mixing until barely combined.
- Spread about half of the dough into the bottom of the prepared pan. Get your finger tips wet it you have issues spreading.
- Spread 1/3 cup of peanut butter over the top of the dough.
- Sprinkle with all of the chocolate chips.
- Remove the lid and all foil from the top of the marshmallow cream. Microwave for about 20 seconds. Watch it. When the marshmallow cream rises above the lip of the container, take it out. (Warming it makes it so much easier to spread.) Spread all of the marshmallow cream over the chocolate chips.*
- Use your hands to shape pieces of the remaining dough into about 4 or 5 flattened shingles. Add them on top of the marshmallow cream, filling in gaps as you go. It doesn't need to be perfect, just try to cover the whole thing with dough. It's easier for me than spreading.
- Bake at 350 F for 28-30 minutes, until lightly golden on top.
- Let cool (maybe. I mean, if you want.) Cut and serve! With lots of milk. Trust me.
Notes
- Spread peanut butter on the first dough layer before adding chocolate and marshmallow to preserve layering.
- Use chocolate bars instead of chips for a slightly different texture if desired.
- Wet fingertips help spread the sticky dough evenly in the pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 454kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 411IU | 8% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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