This past weekend we had our annual family bonfire. My aunt and uncle have a big fire pit in their backyard and each year we get together for hot dogs, mac & cheese and chili then we all circle around the fire and enjoy the night. In the past, we roasted marshmallows and constructed our own s’mores but this year we opted for Peanut Butter Cup S’mores Bars.
You can see how gooey these bars are from the picture. We ended up poppinge them back in the oven for a few more minutes because they were almost too gooey. If that’ even possible! They firmed up and tasted amazing.
I am absolutely LOVING the S’mores/Peanut Butter Cup combo lately. ‘Tis the season for S’more…whether it’s bars or the real thing. What’s your favorite way to eat S’mores?’
One more thing. Thank you to everyone who participated in our RiceSelect Sweepstakes! The lucky winner of the $100 Visa Gift Card is…randomly chosen comment #13! D Schmidt! Congrats!
- 1 1/3 cups flour
- ¾ cup graham crackers, crushed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 stick butter, at room temperature
- ¾ cup sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla
- 16 Reese’s Peanut Butter Cups
- 1½ cups marshmallow fluff
- Preheat the oven to 350 degrees F. Line an 8×8-inch baking dish with parchment paper and spray the parchment paper with nonstick cooking spray.
- In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined.
- With the mixer on low, gradually add the dry ingredients, beating just until the dough comes together.
- Reserve ¾ cup of dough to use as topping. Transfer the remaining dough to your prepared baking dish. Use your hands to gently press the dough into an even layer.
- Line the peanut butter cups (4×4) on top of the dough. Spread the marshmallow fluff (as best you can…that stuff’s sticky) on top of the peanut butter cups.
- Top with little dollops of the reserved dough.
- Bake the bars for about 25 minutes, until golden brown.
- Let cool completely. Once cooled, lift the bars from the pan by grabbing the parchment paper; transfer to a cutting board. Cut into bars or squares (we actually let ours chill in the fridge before cutting).
- You’ll notice our picture looks really ooey-gooey. We ended up putting our bars back in the oven for about 5 more minutes after this picture was taken. They had seemed slightly undercooked in the center. After the additional baking time they were perfect.