Description
Delicious and indulgent Peanut Butter S’mores Bars featuring layers of peanut butter cookie dough, gooey marshmallow crème, and melted chocolate chips baked to a perfect golden finish. These bars make a fantastic treat for gatherings or cozy nights in, combining classic s’mores flavors with a rich peanut butter twist.
Ingredients
Scale
Cookie Dough
- 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
Filling and Topping
- 1/3 cup peanut butter
- 1 & 1/2 cups milk chocolate chips (semi-sweet or dark chocolate chips)
- 7 ounces marshmallow crème (1 jar)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8×8 or 9×9 inch baking pan with nonstick spray or line it with parchment paper. Set aside.
- Mix butter and peanut butter: In a large bowl or stand mixer, beat together the softened butter and 1/4 cup peanut butter until creamy and smooth.
- Add sugars: Add the brown sugar and white sugar to the butter mixture, and beat again until the mixture is light and fluffy.
- Add egg and vanilla: Mix in the egg and vanilla extract thoroughly until well combined.
- Add dry ingredients: Carefully add the flour on top of the wet mixture without stirring. Then add the graham cracker crumbs on top. Sprinkle baking powder and salt evenly over the flour. Gently stir the dry ingredients with a spoon, followed by mixing briefly with beaters until just combined. Avoid overmixing.
- Spread half the dough: Spread about half of the cookie dough evenly into the bottom of the prepared pan. To make spreading easier, wet your fingertips as needed.
- Add peanut butter layer: Spread 1/3 cup of peanut butter evenly over the cookie dough layer.
- Add chocolate chips: Sprinkle all of the chocolate chips over the peanut butter layer evenly.
- Warm and spread marshmallow crème: Remove cap and foil from the marshmallow crème jar. Microwave for approximately 20 seconds until the marshmallow rises above the rim, making it spreadable. Carefully spread all the marshmallow crème over the chocolate chips layer.
- Top with remaining dough: Shape the remaining dough into 4-5 flattened pieces or shingles using your hands. Place these pieces on top of the marshmallow layer, filling in gaps as best as possible to cover the surface.
- Bake: Bake the assembled bars in the preheated oven at 350°F for 28-30 minutes, until the top is lightly golden.
- Cool, cut, and serve: Allow the bars to cool to set slightly if you prefer, then cut into squares and serve. Enjoy with a glass of milk for the best experience!
Notes
- If the cookie dough is sticky or difficult to spread, wetting your fingertips helps shape it more easily.
- Microwaving marshmallow crème slightly makes it easier to spread evenly over the chocolate layer.
- You can substitute dark chocolate chips for semi-sweet according to your preference.
- Use an 8×8 or 9×9 inch pan; the thickness may vary slightly based on pan size.
- Bars are best enjoyed fresh but can be stored in an airtight container for up to 3 days.