Peanut Butter S’mores Bars are a delicious twist on the classic campfire treat. Combining the flavors of peanut butter, chocolate, graham crackers, and marshmallows, these bars are perfect for satisfying your s’mores cravings without needing a fire. They are easy to make and ideal for parties, potlucks, or a sweet snack.
You’ll love Peanut Butter S’mores Bars for their rich, gooey texture and delightful combination of flavors. The creamy peanut butter adds an extra layer of decadence, while the graham cracker crust and melty chocolate make them irresistibly delicious. These bars are a fun and portable way to enjoy the taste of s’mores any time of year.
Expert Tips and Tricks:
- Use high-quality chocolate: For the best flavor, use high-quality chocolate chips or bars.
- Room temperature ingredients: Ensure the butter and eggs are at room temperature for easier mixing.
- Cool completely: Let the bars cool completely before cutting to get clean slices.
- Line the pan: Line your baking pan with parchment paper for easy removal and clean-up.
- Don’t overbake: Bake just until the edges are golden to keep the bars gooey in the center.
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 cup peanut butter
- 1 cup marshmallow cream
- 2 cups chocolate chips
- 1/2 cup heavy cream
- Additional mini marshmallows for topping
Instructions:
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Combine graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the prepared pan to form the crust.
- Spread the peanut butter evenly over the crust.
- Dollop marshmallow cream over the peanut butter layer and gently spread.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips, letting it sit for a minute before stirring until smooth and creamy.
- Pour the chocolate ganache over the marshmallow layer, spreading evenly.
- Sprinkle additional mini marshmallows on top, and if desired, lightly torch them until golden.
- Refrigerate for at least 2 hours or until set before cutting into bars.
Recipe Variations and Possible Substitutions:
- Nut butters: Substitute peanut butter with almond butter or cashew butter for a different flavor.
- Chocolate options: Use milk chocolate, dark chocolate, or white chocolate chips.
- Gluten-free option: Use gluten-free graham crackers and flour.
- Add-ins: Add chopped nuts, coconut flakes, or butterscotch chips for extra texture and flavor.
Serving and Pairing Suggestions:
Serve Peanut Butter S’mores Bars as a sweet snack or dessert. They pair wonderfully with a glass of cold milk, a cup of coffee, or hot chocolate. These bars are perfect for picnics, parties, or simply enjoying at home.
Storage and Reheating Tips:
- Room temperature: Store the bars in an airtight container at room temperature for up to 5 days.
- Refrigeration: Keep in the refrigerator for up to a week to extend freshness.
- Freezing: Freeze the bars in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
- Reheating: Enjoy the bars at room temperature or slightly warmed in the microwave for a few seconds.
Recipe FAQs:
Can I make these bars ahead of time? Yes, these bars can be made a day or two in advance and stored in an airtight container.
Can I use natural peanut butter? Yes, but make sure to stir it well to incorporate the oils.
How do I prevent the bars from becoming too hard? Bake just until the edges are golden and let them cool completely at room temperature.
Can I use mini marshmallows instead of marshmallow fluff? Yes, you can substitute mini marshmallows, but they might not spread as evenly as marshmallow fluff.
More Recipe Suggestions:
Ultimate Chocolate Chip Cookie S’mores Stack
Salted Caramel Chocolate Chip Oat Cookie Bars
Chocolate Peanut Butter Brownie Bars
Peanut Butter S’mores Bars
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 cup peanut butter
- 1 cup marshmallow cream
- 2 cups chocolate chips
- 1/2 cup heavy cream
- Additional mini marshmallows for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Combine graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the prepared pan to form the crust.
- Spread the peanut butter evenly over the crust.
- Dollop marshmallow cream over the peanut butter layer and gently spread.
- In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the chocolate chips, letting it sit for a minute before stirring until smooth and creamy.
- Pour the chocolate ganache over the marshmallow layer, spreading evenly.
- Sprinkle additional mini marshmallows on top, and if desired, lightly torch them until golden.
- Refrigerate for at least 2 hours or until set before cutting into bars.
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