Peanut Butter S’mores Bars

These peanut butter s’mores bars have all of your favorite summertime flavors stuffed into one easy and dangerously delicious cookie bar. Put these bars on repeat all summer long!

You’re in for a real treat today bakers! Everyone knows that Memorial Day marks the unofficial start of summer and the time seems right for a brand new s’mores recipe. I hate being late to the party so we are wasting no time kicking off s’mores season with a delicious twist on everyone’s favorite summertime dessert. A classic s’mores is good and all, but these peanut butter s’mores bars take the classic dessert we all know and love to a whole new level. And the best part is, you don’t even need a campfire. If I could choose one word to describe these bars it would be EPIC. These cookie bars have it all and then some. Ribbons of gooey marshmallow fluff running through layers of peanut butter cookie dough topped with melted chocolate and crushed graham cracker crumbs. These bars need to be on repeat in your kitchen starting NOW so let’s dive right in. 

Ingredients you need to make s’mores bars

You could make a regular ‘ol s’more or you could stuff all of your favorite summertime flavors into a batch of these ridiculously delicious peanut butter s’mores bars. Filled with layers of peanut butter cookie bar, crushed graham crackers, gooey marshmallow and lots of chocolate, these bars are so fun to make and everyone loves them! Here’s what you’ll need…. 

• Flour
• Browned butter
• Sugar
• Eggs
• Peanut butter
• Graham crackers
• Chocolate chips
• Vanilla
• Baking powder and baking soda

Tips for the best cookie bars

Cookie bars are one of my favorite things to bake. They’re quick, easy and perfect for sharing with a crowd. Follow the tips below to make the very best peanut butter s’mores bars that are full of toasty, chocolatey, peanut buttery goodness. 

Brown the butter. For next level flavor, brown butter is where it’s at folks. You might be tempted to skip this step to save on time and you will be sorry. Just sayin’. The brown butter elevates the taste of the peanut butter cookie dough and makes these bars, well….EPIC. Browning butter on your stovetop is easy and takes just 5 extra minutes. Be sure to plan ahead and leave time to chill the browned butter before creaming it with the sugars. Hot melted butter will create a dough that is too soft and it won’t bake up properly. If you’ve never browned butter before, not to worry! Head to this post for the how-to.

Use creamy peanut butter. Save the all natural peanut butter for your morning smoothie. For the best texture and flavor, use regular creamy peanut butter like Skippy or Jif. Make sure it’s at room temperature so that it incorporates into the batter easily. 

Do not over bake. S’mores are meant to be messy and so are these bars. To keep those gooey puddles of marshmallow fluff and melted chocolate, under bake the bars slightly. The edges should be just set and the top a nice golden brown. The bars will continue to bake a bit once the pan is removed from the oven and you’ll have perfectly soft, fudgy, heavenly cookie bars. So. Much. Yum!

Enjoy warm from the oven. Normally I’d tell you to let your cookie bars cool completely before slicing so you can get those perfect, sharp edges. But no one can wait to dig into these s’mores warm from the oven. Let the pan cool for about 15 minutes and then slice them up and enjoy while they’re still warm. Betcha can’t have just one!

Is marshmallow creme better than regular marshmallows?

After experimenting a bit {tough job, but someone’s got to do it} with both regular marshmallows and marshmallow creme – the choice was clear. Standard size marshmallows didn’t melt enough into the peanut butter cookie batter and mini marshmallows melted almost too much. A generous layer of simple marshmallow creme {also called fluff} made for pockets and puddles of ooey gooey marshmallow that give this treat the perfect s’mores flavor in every bite. No need to be too ambitious and make our own marshmallow creme. The store bought stuff works great and saves on time so you can sink your teeth into warm from the oven peanut butter s’mores bars sooner than later. Pro-tip: marshmallow creme is notoriously messy and tough to spread. Spoon the fluff on top of the cookie dough, placing dollops evening across the top. Then use the back of a spoon or offset spatula that has been run under warm water to spread the creme across the dough. Remember, the messier the better when it comes to s’mores so don’t try to make the layers too perfect. 

How to store cookie bars

I won’t judge you one bit if you eat these peanut butter s’mores bars all in one sitting. They’re pretty irresistible if you ask me. If you do have any of this ooey gooey deliciousness left over, keep it tightly covered at room temperature for maximum freshness. This might be a good time to mention that these bars are equally irresistible straight from the freezer. Cold s’mores?? I know – sounds strange, but it’s sooooo good!

I hope you’ll make these peanut butter s’mores bars to share at your backyard bbq’s and poolside parties all summer long. These bars travel well so they are perfect for toting all over town. Everyone loves these bars and I know you’re going to love them too!

Happy baking!

If you love these peanut butter s’mores bars, you’ll love these delicious recipes:

Brown Butter Brookies

The Ultimate S’mores Brownie Cupcakes

Bourbon Pecan Millionaire’s Shortbread

Mini Caramel S’mores Cakes

Peanut Butter S’mores Bars

★★★★★ 5 from 5 reviews

• Author: Heather | Browned Butter Blondie
• Prep Time: 15 min + chill time
• Cook Time: 25 min
• Total Time: 40 min + chill time
• Yield: 16 bars 1x

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Description

These peanut butter s’mores bars have all of your favorite summertime flavors stuffed into one easy and dangerously delicious cookie bar. Put these bars on repeat all summer long!

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Ingredients

Scale 1x2x3x

1/2 cup (113 g) unsalted butter, browned and chilled

1 3/4 cups (220 g) all-purpose flour

1/4 cup (30 g) finely crushed graham crackers

1/2 tsp baking powder

1/4 tsp baking soda

1/4 teaspoon kosher salt

3/4 cup (150 g) light brown sugar

1/4 cup minus one tablespoon (38 g) granulated sugar 

1/3 cup creamy peanut butter {not all natural}

1 large egg, room temperature

1 large egg yolk, room temperature

1 teaspoon vanilla 

1 1/4 cup semisweet chocolate chips, divided

5 ounces marshmallow creme (about 3/4 jar)

1/2 cup roughly crushed graham crackers

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Instructions

To brown the butter, place butter in a medium saucepan over medium heat. Stir occasionally until butter has melted. Continue stirring often as butter begins to foam and crackle. Do not leave the butter unattended at this stage. Stir the butter as it sizzles and after about 4-5 minutes, bits of golden brown butter solids will fall to the bottom of the pan. The crackling sound will stop and the butter will be aromatic and amber in color. Carefully pour the butter into a heat safe bowl and let it sit at room temperature for 10 minutes. Transfer the bowl to the refrigerator to chill until the butter becomes more solid, about 20 minutes. The butter should be soft, not liquid, but not too cold.

While the butter chills, crush the graham crackers using a food processor until they resemble fine crumbs. Alternatively, you can place the graham crackers in a large plastic bag and use a rolling pin to crush them.

In a medium bowl, whisk together the flour, crushed graham crackers, baking powder, baking soda and salt. Set aside.

When the butter is chilled, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the sugars and peanut butter. Cream the mixture together on medium high speed for 4 minutes, until light and fluffy.

Add the egg, followed by the egg yolk, mixing completely before adding the next. Add the vanilla and combine well.

Add the flour mixture, in two additions, mixing on low speed until just a few streaks of flour remain. Do not over mix. Remove the bowl from the stand mixer and stir in 3/4 cup of the chocolate chips.

Cover the bowl and refrigerate for 45-60 minutes.

When the cookie dough is ready, preheat the oven to 350°F. Line an 8 x 8 inch pan with parchment paper, covering the bottom and all sides. Allow the ends to hang over by about 2 inches for easy removal of the bars once baked.

Place 2/3 of the cookie dough on the bottom of the pan and use your hands to press it into the edges and level the top.

Use a spoon to dollop the marshmallow creme on top of the cookie dough. With an offset spatula or the back of a spoon, spread the marshmallow creme evenly over the top.

Sprinkle the roughly crushed graham crackers over the top of the marshmallow creme. Add the remaining chocolate chips, distributing evenly.

Use your hands to flatten bits of the remaining cookie dough and place the dough on top of the graham crackers and marshmallow creme. Leave some open space in the pan for the marshmallow creme to peak through when baking.

Bake for about 25 minute or until the top is golden brown and the edges are set. For a gooey cookie bar, bake for 23-25 minutes. For a firmer cookie bar, add an additional 2 minutes to the baking time.

Remove the pan from the oven and cool before slicing.

 

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Notes

Store tightly covered in a cool, dry place for up to 4 days.

May be frozen.