Peanut Butter S'mores Bars
How one s'mores is a serious discussion in my family. Yes, I have already alerted Webster's that s'mores is now a verb, at least according to anyone sharing space with me from Memorial Day through Labor Day. My hub’s move is to swap out the classic chocolate bar for a Reese’s PB cup. It's pretty brilliant if you ask me.
I’m the patient one at the campfire/fireplace/grill, slowly roasting my marshmallows to caramelize the exterior while turning the center into that perfect warm, consistent goo all the way through.
These bars are a love letter to these combined approaches, and perhaps one of the most requested recipes from my kitchen, even when we’re planning to s’more at sunset
Graham cracker crumbs” are graham crackers you grind in a food processor or blender, but you can buy them pre-pulverized.
→ In case of a larger crowd, double this recipe and bake in a 9 × 13-inch pan, increasing the bake time to 25 to 30 minutes.
→ Big mallow person? Go for the full 2 cups on top.
Ingredients:
Choco Bottom
42g unsalted butter, melted 3 T
70g sugar ⅓ cup
35g flour ¼ cup
20g cocoa powder ¼ cup
1g kosher salt ¼ tsp
PB-Graham Middle
70g unsalted butter 5 T
130g peanut butter ½ cup
8g vanilla extract 2 tsp
100g sugar ½ cup
40g graham cracker crumbs ⅓ cup
2g kosher salt ½ tsp
Choco Marsh Top
85g semisweet chocolate
chips
½ cup
50g to 100g mini marshmallows 1 to 2 cups, to taste
Instructions:
Heat the oven to 375°F. Pan-spray an 8 × 8-inch square baking dish.
Choco Bottom: In a medium bowl, combine the melted butter, sugar, flour, cocoa powder, and salt and stir with a spatula to combine. Pour the mixture into the greased baking dish. Using your palm and fingertips, firmly and evenly press the mixture until it covers the dish’s bottom evenly.
PB-Graham Middle: In a clean microwave-safe medium bowl, melt the butter in the microwave in 10-second spurts until it’s liquid. Add the peanut butter and vanilla and mix with a spatula until smooth. Stir in the sugar, graham cracker crumbs, and salt until combined.
Pour the peanut butter/graham cracker mixture over the chocolate base, spreading evenly to cover the bottom layer entirely.
Choco Marsh Top: Sprinkle the chocolate chips and marshmallows on top of the graham layer.
Bake at 375°F until your kitchen smells like a PB paradise and your marshmallows have begun to puff and take on a caramelized color, about 20 minutes.
If you want a little more of a campfire vibe for your creation, turn on the broiler and broil the topping until toasted to your preference, 30 to 60 seconds.
Cool completely before cutting into 9 squares. Store in an airtight container or plastic wrapped at room temperature for up to 5 days or in the fridge for up to 2 weeks.
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