Peanut Butter S’more Bars
May 6, 2015
If you are looking for the ultimate decadent indulgence this is it. This is what would happen if a s’more and a peanut butter cup got together and had a baby. It is even more amazing than it sounds. The slight saltiness of the peanut butter is the perfect foil for the sweet gooey oozing of the marshmallow and they are both sandwiched in a perfect graham cracker flavored cookie. These bars are incredibly rich so it is best to cut them small (like one inch square small), but that doesn’t mean you won’t come back for just one more. I have made all kind of s’more creations over the years but since I live in a house of peanut butter lovers these are the most requested. They are a great recipe to have on hand because they are perfect for any occasion.
With Lag B’omer this week, and a bonfire part of the traditional celebrations, naturally my mind turns to s’mores (what good is an open fire without toasting marshmallows?). Since we will probably barbecue instead of lighting a bonfire in the backyard these bars are a perfect way to get that oozy marshmallow feel to end our meal. (If you want a s’more treat that you can make right on the grill try these grilled s’more sandwiches.)
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Peanut Butter S’more Bars
May 6, 2015
Ingredients & Instructions
Ingredients & Quantities
- 1 (15 oz) jar creamy peanut butter
- 1 1/2 cups (6 oz or 168 g) powdered sugar
- 1/2 cup (4 oz or 112g) salted margarine*
- 1/2 cup (3.75 oz or 105 g) sugar
- 1/4 cup (2 oz or 56 g) brown sugar
- 1 large egg
- 1 teaspoon (5 g) vanilla extract
- 1 1/3 cups (6 oz or 168 g ) all purpose flour
- 3/4 cup graham cracker crumbs (approximately 5 full sheets, 2.5 oz, or 70 g)
- 1 teaspoon baking powder
- 8 ounces chocolate, finely chopped
- 3 cups (11 oz or 300 g) marshmallow fluff
Preparation Instructions
Line a 9 x 9 pan with a parchment paper sling, leaving an overhang of an inch or so on each side. Grease the sides of the pan. Preheat the oven to 350.
In a medium bowl combine the peanut butter and powdered sugar. It may be hard to stir at first but keep stirring until the peanut butter is no longer sticky. Knead it until all the powdered sugar is fully incorporated and the mixture comes together to make a soft dough. Set aside.
In a large bowl, cream together margarine and sugars until light. Beat in the egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add the dry mixture to the margarine and sugar and mix at a low speed until combined. Press two thirds of the dough into a thin even layer on the bottom of the prepared pan.
Place the peanut butter mixture between two pieces of parchment paper. Using a rolling pin, roll the dough into approximately a 9 x 9 square. It is ok if it isn’t perfect. Remove the top piece of parchment paper and invert the peanut butter dough over the pan with the cookie dough. Trim the scraps that do not fit and use them to patch any holes there might be in the peanut butter layer. Melt the chocolate over a double boiler or in the microwave at 50% power. Spread the chocolate over the peanut butter layer. Freeze the pan until the chocolate hardens, about 10 minutes.
Remove the pan from the freezer and spoon the marshmallow fluff over the top of the chocolate. Spread the fluff into an even layer. The easiest way to do this is with a wet hand or spatula. If the marshmallow starts to stick re-wet the hand or spatula.
Crumble the remaining cookie dough evenly over the top of the fluff
Bake the cookie bars for 30 to 35 minutes, or until lightly browned.
Let the bars cool completely before cutting into squares.
Recipe Details
Recipe Times
Prep
30 Minutes
Cook
35 Minutes
Total
1 Hour 5 Minutes
Recipe Yield
24 small cookies
Recipe Categories
Peanut Butter S’more Bars
May 6, 2015
Recipe Details
Recipe Yield
24 small cookies
Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
1 Hour 5 Minutes
Ingredients & Quantities
- 1 (15 oz) jar creamy peanut butter
- 1 1/2 cups (6 oz or 168 g) powdered sugar
- 1/2 cup (4 oz or 112g) salted margarine*
- 1/2 cup (3.75 oz or 105 g) sugar
- 1/4 cup (2 oz or 56 g) brown sugar
- 1 large egg
- 1 teaspoon (5 g) vanilla extract
- 1 1/3 cups (6 oz or 168 g ) all purpose flour
- 3/4 cup graham cracker crumbs (approximately 5 full sheets, 2.5 oz, or 70 g)
- 1 teaspoon baking powder
- 8 ounces chocolate, finely chopped
- 3 cups (11 oz or 300 g) marshmallow fluff
Preparation & Cooking
Preparation
Line a 9 x 9 pan with a parchment paper sling, leaving an overhang of an inch or so on each side. Grease the sides of the pan. Preheat the oven to 350.
In a medium bowl combine the peanut butter and powdered sugar. It may be hard to stir at first but keep stirring until the peanut butter is no longer sticky. Knead it until all the powdered sugar is fully incorporated and the mixture comes together to make a soft dough. Set aside.
In a large bowl, cream together margarine and sugars until light. Beat in the egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add the dry mixture to the margarine and sugar and mix at a low speed until combined. Press two thirds of the dough into a thin even layer on the bottom of the prepared pan.
Place the peanut butter mixture between two pieces of parchment paper. Using a rolling pin, roll the dough into approximately a 9 x 9 square. It is ok if it isn’t perfect. Remove the top piece of parchment paper and invert the peanut butter dough over the pan with the cookie dough. Trim the scraps that do not fit and use them to patch any holes there might be in the peanut butter layer. Melt the chocolate over a double boiler or in the microwave at 50% power. Spread the chocolate over the peanut butter layer. Freeze the pan until the chocolate hardens, about 10 minutes.
Remove the pan from the freezer and spoon the marshmallow fluff over the top of the chocolate. Spread the fluff into an even layer. The easiest way to do this is with a wet hand or spatula. If the marshmallow starts to stick re-wet the hand or spatula.
Crumble the remaining cookie dough evenly over the top of the fluff
Bake the cookie bars for 30 to 35 minutes, or until lightly browned.
Let the bars cool completely before cutting into squares.
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Recipe Page: https://www.couldntbeparve.com/recipe/peanut-butter-smore-bars/
This look absolutely delicious! Thank you for the recipe. i’ll have to try this myself sometime soon!
The point of the Paleo diet is, and I feel some people forget this, to not only diet, but to eat delicious foods at the same time. It’s the only diet I’ve come across that cuts out food groups, yet still focusses on everyone’s need to eat great food.
I’m a real foodie, and would not survive on any other diet, but Paleo has been very good for me. I’ve written about one of my favourite cookbooks: http://cookbook-reviews.net/review-the-paleo-recipe-book/
I am a big proponent of a mostly paleo diet but also think it is important to occasionally have off plan treats. This recipe is one of those treats, there are many many reasons why this recipe isn’t paleo. If you are interested in paleo recipes I also run a paleo blog, paleokosherkitchen.com . Check it out!