Peanut Butter S’mores Bars

Peanut Butter S'mores BarsPinit

Sometimes I just can’t stop thinking about dessert. Sometimes, as in 365 days a year.

I don’t stand a chance focusing on an-ee-thing for one second when I have images of buttery graham cracker cookie dough layered with chocolate, peanut butter, and marshmallow cream running through my brain.  And drool running down my chin.  And legit chocolate stains on my white spring jacket.  Hmph. So much for being fresh and cute.

Peanut Butter S'mores Bar

I’ve thought of these Peanut Butter S’mores Bars at least 7 times today and it’s been a week since I actually made them.

NO! Don’t arrest me just because I withheld this recipe from you for one week. I have excuses. I’ve been crying, eating chocolate chips and watching World Down Syndrome day videos.  I’ve been updating my Facebook timeline stuffs.  Totally essential.  I’ve been smooshing my face into this sweet potato joy like, once every hour.  I’ve been releasing my food photography eBook – Tasty Food Photography!   So there.

No, you’re right. There’s really no excuse. It’s a crime that I withheld such a life-changing recipe for even ONE HOUR, much less 5 days.

I’m…sorry?

Make them tonight, tomorrow, and forever, and I bet you’ll be able to forgive and forget.

Me, not the bars.

Peanut Butter S'mores Bar

You don’t seriously think you can forget these babies, do you?

5.0 from 12 reviews
Peanut Butter S'mores Bars
Author: 
 
Ingredients
  • ½ cup butter, softened
  • ¼ cup packed brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1¼ cups flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 graham crackers, crushed into fine crumbs
  • 2 Giant Hershey's milk chocolate bars, 7 ounces each
  • 1 jar marshmallow cream, 7 ounces
  • ½ cup peanut butter
Instructions
  1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
  2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
  3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
  4. Spread the marshmallow cream over the chocolate and peanut butter.
  5. Roll the remaining ⅓ dough onto the chocolate foil wrappers (or some other nonstick surface). When you've made an even square, gently peel it off and press it on top of the marshmallow cream.
  6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).
Notes
For best cutting and serving results, i.e. the least amount of gooey mess, let cool 12 hours (I let mine cool overnight). Remove parchment paper and slice with a knife, wiping it down between each slice to remove the lovely mallow fluff. I baked for 30 minutes and the edges got a teeny bit dry. The non-edge pieces were perfect, though. If your oven runs hot (like mine) I'd go for closer to 25 minutes bake time. I used crunchy peanut butter!

Thanks to Deea from Sprinkle Some Sunshine for the recipe inspiration!

You guys.  It’s the weekend!!!!!!!!!!!!!!  <- I promise to never do that again.

Whatever you do this weekend, DON’T SEND ME A PAN OF THESE BARS.  Don’t do it.  No, really.  Don’t.


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Comments

  1. I think about dessert 24/7 so I can completely relate… and I’ll be thinking about these until I make them!

  2. You are ACTUALLY inside my brain. I’ve been thinking of making bars exactly like this all week. Now I don’t even need to come up with a recipe myself! Happy Friday :)

  3. I don’t know if I can let these cool for 12 hours. I think by hour 2, I’ll be sitting on the kitchen floor with a spoon and a pan of these. Which is okay with me.

    • I cut out a large chunk of the pan while it was still gooey and melty and dedicated it to myself for immediate eating. It’s a miracle I was able to save enough of the pan for the cooled bars!

  4. These look dangerous! Yum!

  5. So glad I’m not the only one who thinks about dessert constantly…and who cannot not make what she’s been dreaming about for days or even weeks. (For me it was gingerbread with a lemon glaze…and rhubarb muffins…and rhubarb sauce…Oh dear. I should have packed these in my lunch.)

    These look fantastic!

  6. I cannot even HANDLE this right now. Oh my goodness. I seriously need some excuse to make these immediately. …April Fools Day?

  7. These look ridiculously amazingly awesome!

    Also, I enjoyed reading your ebook! I’ve been doing this for awhile and I still feel like a came away with a few great tips/reminders! I love feeling inspired:-)

  8. Ohh, I was in love with these when I saw you post on Instagram. Great photos and they look so appetizing!

  9. I honestly don’t really like S’mores that much (I know) but I can’t stop staring at these…

  10. These are awesome, what a fun treat! Sometimes something just sticks so much in your mind that you must make it, I totally relate!

  11. Ohhhh golly. I can relate to your sweet cravings like many of your readers and I’m a huge peanut butter and chocolate person so these pictures make my brain to a big ol happy dance. I love that everything is baked together so that it turns out all warm and gooey. I’d try these with dark chocolate. mm!

  12. this is awesome. this is going on my dessert menu plan for sure!! i love all the ingredients in this, especially the PB!! yum!

  13. I think I just died.

  14. I have a couple recipes for smores bars; both use PB, marshmallows, and one uses graham crackers, one uses golden grahams. Yours is next on my to-make list. It looks AMAZING!!

  15. I’m afraid I may not be able to stop thinking about this image today. YUM!

  16. THIS LOOKS AMAZING! Oh my gosh, so delicious! :) Definitely will need to give this recipe a try!

  17. These look incredible!!! What a great dessert.

  18. OH. MY. GOODNESS. Heaven!! By the way, I mentioned your book in my blog today, and I know at least one person who headed right over to get it. It has been a major topic of conversation in my little new bloggers group.

  19. These look so yummy and relatively easy! I am so excited about your book!

  20. OMGosh! You ARE a sweets GENIUS! The addition of pb puts these over the edge! TFS! :)

  21. Oh, I would definitely be eating these warm with a spoon. Wow.

  22. OMG, these look amazing! My favorite sandwich is peanut butter Nutella, marshmallow creme. This is almost exactly it but in S’more form. Genius!

  23. I don’t think I need to be told twice to make these! I made s’mores with peanut butter cups when I went camping with my husband almost two years ago…and it’s the only thing that drags me out into the woods now :) He might be disappointed to find they can be recreated in my kitchen!

  24. I came here from Natalie Pozniak’s blog to drool over your Chicken Tamale Pie…. I plan on printing many recipes!
    Your photos are enticing, appealing, gorgeous…I could go on and on. Glad I found your site. I will be back often.

  25. Ohhhh these look absolutely incredible. Marshmallows, chocolate and PB?! Amazing.

  26. Love these bars! I know I could eat the entire pan!

  27. Someone can send me a pan of these … PLEASE! ;) I’d like to make these for Easter.

  28. This treat is something I cannot resist…Heading to the grocery so I can start making these goodies =)

  29. I can literally print out a picture or two and drool on them! These are by far the neatest smores I’ve seen!

  30. The ingredients list calls for baking powder but you say to add “baking soda.” Can you clarify which it is? I’m going to make these on Friday for a bday gathering on Saturday. Thanks!

  31. peanut butter is the best way to make s’mores even better than ever

  32. Those look so absolutely unbelievable. I LOVE S’mores and the addition of PB is wonderful!

  33. What am i doing wrong? I simply could not roll out the top piece. (WAYYYY too stick without any consistancy, even after i put in the fridge for a while). So I sorda dolloped it on top of marshmallow cream. The marshmallow oozed up and over the top crust and it was so gooey I was not able to cut it.. sooooo while it was yummy in the pan I could not send it to the college boy whom I enticed all week-end with the recipe. So what gives?

  34. These look amazing, will definitely be making a batch on the weekend!
    There is one problem though, I’m in Australia and do not have marshmallow cream readily available. Can I substitute with ordinary marshmallow sweets melted over the stove?

    • I bet you could just layer in some mini marshmallows instead. It won’t be as smooth, obviously, but still yummy! If you did melt them, I’d add some butter so the consistency is like the mallow mixture for rice krispies. :) Good luck!

  35. I’ve just made this in a moment of creativity and it’s on the cooling rack. It look yummy! Also looks very rich so I’ll be cutting it in little portions (after refrigerating over night), I didn’t have a square tin the right size so I had to ause a round one and I’ll cut it in triangles like a cake or pie.
    I didn’t have any plain flour so I used self raising but I don’t think terrible things will happen as a result. :D

    I’m going to my caravan with the family tomorrow for the weekend so I’m taking these with me and we’ll have them as a pudding with the BBQ we’re having for tea. Can’t wait!

  36. Heather says:

    I made these for a forth of July party, but I am allergic to wheat and dairy, so I substituted sweet rice flour for regular flour, vegan butter ( earth balance) for the butter, Kinnikinnick Foods Smoreables Graham crackers for regular graham crackers, and Ghirardelli Semi-Sweet Chocolate Chips for the chocolate bars, but still super easy they came out great and now everyone wants the recipe!

  37. asl;dkfjdalskjf l;kjalsdkfj asdfasdfasdflkj;alksdjf asfd

    That is all I could come up with after reading, looking, and drooling over this recipe.

  38. These…are….AMAZING! I’m making some tomorrow for the third time this month. I did have to trim my Hershey bars some, but that was NBD. These treats are dangerously delicious, and I’ve had several people ask for the recipe.

  39. I’m going to take my chances here, (would it be sacrilege?) and ask if it would be alright to skip the peanut butter in these bars?

    • Of course! The original recipe that this was adapted from does not include peanut butter. I mean, it would be sad to go without peanut butter in my peanut butter loving opinion, but they would still taste yummy! :)

      • Thanks Lindsay, I’m kind of a purist when it comes to my chocolate, marshmallow, graham cracker trilogy, and I do feel a little bit bad by leaving out the PB. I will make sure that I fulfill by PB quota in some kind of nutty, creamy way.

  40. Patticakes says:

    Whoa! This looks so scrumptudilioso!!!!!

  41. AMAZING. I found this today in search for
    A recipe to take camping. I made it (could not NOT try it).
    It was delish. I added a little more peanut butter
    Because I’m obsessed with pb. Now, to let sit
    Overnight! Sigh. Lol. Thanks so much for shAring.
    Will make again next week for another camping trip.

  42. I made them and they were DELISH (yes, had a bite while it was hot) and it too was a miracle I did not eat the entire pan myself. I did let cool over night… They were a big hit, making again today for Labor Day Camping. : ) Thanks for the recipe.

  43. I’ve been waiting for the right time to try this recipe. Can’t wait any longer. Guess I’m the only one questioning this though. When you say 6 graham crackers do you mean 6 graham cracker squares or 6 gc rectangles (2 crackers together?)

  44. Just made these. they look wonderful. have a question i did not see addressed in comments. when you say “let cool” , do you leave out on counter overnght OR do you refrigerate and serve cold??

  45. I love peanut butter and this recipe sounds perfect! Wonderful pictures! You have a great Blog!

  46. I will make this with dark chocolate and also cover it with a dreamy dark sauce as well. Expermenting with Almond or hazelnut butter may be good as well.

  47. Lisa Coombs says:

    WOW!!! This is a mind blowing experience!!! And I haven’t even made them yet….Your blog and receipes are amazing!!!

  48. I made these for the 4th of July and they were a huge hit! Mine did not come out as aesthetically pleasing as yours, but this recipe was great. I used cinnamon graham crackers instead of regular grahams.

  49. I love how your website has super healthy foods and super amazing fattening sweets. It makes me laugh but that is so my style. I love eating healthy. Any extra calories I can cut out I will but dang those sweets. They get me every time.

  50. Hi Lindsay,

    I made these hoping to find a recipe to make each year for my daughter’s birthday. These are so yummy, they are definitely a keeper!

    Here’s a couple of things I learned along the way. It would be helpful if you could give the weight of the graham crackers or approximately how many cups it works out to. There is confusion regarding sheets vs crackers, and when I found the dough was quite soft, I went searching for conversion information to see if I did it correctly. For me, 6 crackers worked out to just under 1/2 a cup. That would also be useful to know if you only have pre-crushed crackers on hand.

    Mistakenly but luckily I put the peanut butter on before the chocolate. I had to fight with the marshmallow cream quite a bit, and I think I would have had a big mess if I had put it on top of the peanut butter. The chocolate’s flat surface saved me. Maybe I need to warm the marshmallow cream a bit. I’ll try it next time.

    I didn’t get the same depth on the pretty marshmallow cream layer. Next time I’ll use at least 1.5 jars.

    Overall, this is the only recipe I tried in making s’mores bars, and it’s the only recipe I’ll ever need to try. So good! Thanks!

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