s'mores bars

When I think of s’mores, I think of my hair and clothes smelling like campfire over the next couple of days. So I was super stoked when I found this recipe for peanut butter s'mores bars. I wasn't quite in the mood for peanut butter, so I only used peanut butter on half of the recipe.
Let's just say these s'mores bars are amazing. I let them cool in the fridge over night, and they weren't as messy to eat. If you have a party to go to, double the recipe and use a standard size baking dish. I promise they will be a hit.

I don't have a KitchenAid mixer, so I use this hand mixer.

Put your graham crackers in a gallon size ziplock bag and use a rolling pin to crush them.

I used 60% dark chocolate instead of milk chocolate.

To make the top layer of crust, use the foil wrappers from the chocolate bars to get the perfect shape for an 8x8 baking dish.

Peanut Butter S’mores Bars

Author: Pinch of Yum

Ingredients

• ½ cup butter, softened
• ¼ cup packed brown sugar
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1¼ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 graham crackers, crushed into fine crumbs
• 2 Giant Hershey’s milk chocolate bars, 7 ounces each
• 1 jar marshmallow cream, 7 ounces
• ½ cup peanut butter

Instructions

1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining ⅓ dough onto the chocolate foil wrappers (or some other nonstick surface). When you’ve made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 30 minutes or until golden brown on top. Let cool for best serving results (see notes).