If you ask me…dessert doesn’t get much better than the combination of peanut butter and chocolate, but…add in s’more ingredients like graham crackers and marshmallows..and you have perfection.
Oh and did I mention that this recipe is so simple anyone can do it! I know not everyone wants to spend the afternoon in the kitchen making tedious and technique sensitive desserts, and with this recipe you won’t have to. You can easily whip this absolutely scrumptious bar in no time at all…and everyone will ask you for the recipe..I can guarantee that.
Peanut Butter Cup S'more Bars
2013-04-07 17:39:22
Yields 25
The taste of a S'more with the texture of a gooey brownie
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
S'More Base
- 1 1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs (from about 5 whole crackers) - I used a food processor to quickly make fine crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
You will also need
- 16 Reese's Peanut Butter cups (original size)
- 1 jar of marshmallow fluff
Instructions
- Preheat oven to 350 F.
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on opposite sides to lift the bars out afterward.
- Spray the parchment and pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.
- Add the egg and vanilla and beat to combine.
- With the mixer on low, add the dry ingredients gradually, beating just until the dough comes together.
- Transfer the dough to the prepared pan, reserving 3/4 cup to use for the topping.
- Gently press the dough into an even layer over the bottom of the pan.
- Top the crust with the peanut butter cups in a 4x4 pattern.
- Spread the marshmallow creme over the peanut butter cups
- Top with the reserved dough, crumbling over the marshmallow creme.
- Bake the bars for about 25 minutes, or until the topping is golden brown.
- Transfer the pan to a wire rack and let cool completely.
- Lift from the pan using the parchment "handles" and cut into squares for serving
Adapted from Tracey's Culinary adventures
Adapted from Tracey's Culinary adventures
The Prepped Chef https://www.pmaapestworld.com/
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