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–+ servings

Peanut Butter S'mores Bars

S’mores for every season? You better believe it, because we’re skipping the sticks and steering clear of the campfires with the ultimate s’mores bars that marry my go-to blondies recipe with crushed Graham Crackers, chopped Reese’s Peanut Butter Cups and oven-toasted marshmallows.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16 bars

Ingredients  

  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups chopped Reese's Peanut Butter Cups
  • 1 cup crushed Graham Cracker pieces
  • 1 1/2 cups mini marshmallows

Instructions 

  • Preheat the oven to 350ºF.
  • Line an 8-inch square baking pan with parchment paper so there's an overhang on two sides. Coat the paper with cooking spray.
  • In a stand mixer fitted with the whisk attachment, whisk together the melted butter with the sugar and light brown sugar until smooth, about 2 minutes. Add the eggs and vanilla and whisk until combined.
  • Remove the bowl from the stand mixer and stir in the flour and salt just until incorporated. Stir in 1 cup of the chopped Reese's Peanut Butter Cups and 1/2 cup of the crushed Graham Cracker pieces.
  • Scrape the batter into the prepared pan, smoothing the top. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Remove the pan from the oven and top the bars with the remaining 1/2 cup Reese's Peanut Butter Cups, remaining 1/2 cup Graham Cracker pieces and mini marshmallows.
  • Set the oven to broil. Return the pan to oven, 3 to 4 inches from the flame, and broil the bars until the marshmallows are toasted. Remove the pan from the oven and allow bars to cool completely in pan.
  • Once the bars have cooled, remove them using the parchment paper overhang. Slice into 16 squares and serve.
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