S'mores Bars with Peanut Butter Cups

These bars are one of my new favorites. They're a cinch to throw together. I made them countless times during the holiday season and gave them as gifts. They are very mail-friendly. Hubs has a love-hate relationship with them. We are simultaneously sad when they're all gone, and relieved that we won't turn s'mores-devouring monsters anymore. Try them for yourself, and see how long they stick around.

One note: I experimented a lot with getting the marshmallows perfectly toasted. The broiler method toasts them very evenly. I also had good results with our little kitchen torch, although it was a bit more labor intensive, and required careful watching. The flame was very strong, and I frequently had to blow out marshmallows that accidentally ignited.

S'mores Bars with Peanut Butter Cups
Adapted from Cuisine at Home, Holiday Cookies


1 stick (1/2 c) unsalted butter, softened
1/3 c sugar
1 egg
1/2 tsp vanilla extract
2 c graham cracker crumbs
1/3 c flour
Pinch of salt

15 mini-peanut butter cup candies
2 c mini marshmallows
1/2 c semi-sweet chocolate chips


Preheat oven to 350 degrees. Coat a 13x9 inch baking bap with nonstick spray.

Cream butter, sugar, egg, and vanilla in a bowl with an electric mixer. The mixture will look curdled. Stir in graham cracker crumbs, flour, and salt. Reserve 1/4 c of the mixture.

Press remaining mixture into the pan. The layer will be very thin. Bake for 12 minutes or until golden around the edges. Remove from oven, and set oven to Broil.

Top the hot base with peanut butter cups, marshmallows, and chocolate chips. Press lightly to adhere. Sprinkle the reserved graham cracker mixture in clumps over the top. Broil just until the marshmallows toast - only a minute or two.

Cool bars for at least 30 minutes before cutting. Coat knife with some nonstick spray to keep it from sticking when cutting.