These Peanut Butter S’mores Bars are a dreamy twist on a classic campfire treat, blending creamy peanut butter, gooey marshmallows, and rich chocolate. With just 15 minutes of prep and 25 minutes of baking, you’ll have a decadent dessert that’s perfect for sharing. Each bite offers a delightful mix of chewy, crunchy, and melt-in-your-mouth textures, making it impossible to stop at just one square.
Packed with nostalgic flavors and a hint of nutty richness, these bars are as comforting as they are indulgent. Whether you’re hosting a gathering or treating yourself, they’re a guaranteed crowd-pleaser. Plus, they’re easy to whip up, so you can enjoy the magic of s’mores without the campfire. Ready in just 40 minutes, these bars are your shortcut to sweet, irresistible bliss.
Ingredients for Peanut Butter S’mores Bars
- 1 cup (227 g) unsalted butter, softened
- 1 cup (235 g) creamy peanut butter (avoid natural peanut butter for best results)
- 1 cup (200 g) light or dark brown sugar, tightly packed
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 2¾ cups (345 g) all-purpose flour
- ½ cup (65 g) graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 Tablespoons milk
- 7 (1.55 oz) milk chocolate Hershey bars, chopped into pieces (or substitute with 2 cups (340 g) milk chocolate chips)
- 1 ½ cups (72 g) mini marshmallows
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a 13×9 metal pan with parchment paper or grease and flour the sides and bottom.
- In a large bowl, combine butter, peanut butter, brown sugar, and granulated sugar. Use an electric mixer to beat until light, creamy, and well-combined.
- Add the egg, egg yolk, and vanilla extract. Stir well to incorporate.
- In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, cornstarch, and salt.
- Gradually add the flour mixture to the peanut butter mixture on low speed, pausing occasionally to scrape down the sides of the bowl.
- Add the milk and stir until just combined.
- Gently fold in the chopped Hershey bars and mini marshmallows. (Note: The batter will be thick, so proceed carefully!)
- Spread the batter evenly into the prepared pan.
- Bake at 350°F (175°C) for 25-28 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Allow the bars to cool completely in the pan before cutting and serving.
Perfect Pairings: Serving Suggestions
These Peanut Butter S’mores Bars are delicious on their own, but you can elevate them with a scoop of vanilla ice cream or a drizzle of melted chocolate. For a fun twist, serve them warm with a side of whipped cream or a glass of cold milk. They’re perfect for dessert, snack time, or even a sweet breakfast treat!
Keep It Fresh: Storage and Reheating Tips
Store your bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, pop a bar in the microwave for 10-15 seconds for that gooey, just-baked texture. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months—thaw at room temperature before enjoying.
Mix It Up: Recipe Variations
Feel free to customize these bars to suit your taste! Swap the peanut butter for almond or cashew butter, or use dark chocolate instead of milk chocolate for a richer flavor. Add a sprinkle of sea salt on top before baking for a sweet-and-salty contrast. You can also mix in crushed pretzels or nuts for extra crunch.
Time-Saving Hacks
To save time, use pre-crushed graham cracker crumbs and pre-chopped chocolate. If you’re in a rush, skip the parchment paper and simply grease the pan well—just be sure to let the bars cool completely before cutting to avoid crumbling. For even faster prep, use a stand mixer to combine the ingredients effortlessly.
Essential Equipment Tips
A sturdy spatula is a must for mixing the thick batter—avoid flimsy ones to prevent breakage. Use a 13×9 metal pan for even baking, and if you’re using parchment paper, leave an overhang on the sides for easy removal. An electric mixer will make creaming the butter and sugar a breeze, ensuring a smooth, creamy base for your bars.
Peanut Butter S’mores Bars
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter I don’t recommend using natural peanut butter
- 1 cup light or dark brown sugar tightly packed
- 1 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 2¾ cups all-purpose flour
- ½ cup graham cracker crumbs
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 2 Tablespoons milk
- 7 1.55 oz milk chocolate Hershey bars chopped into pieces* or 2 cups milk chocolate chips (340g)
- 1 ½ cups mini marshmallows
Instructions
- Preheat oven to 350F (175C) and line a 13×9 metal pan with parchment paper or grease and flour the sides and bottom of the pan.
- Combine butter, peanut butter, and sugar in a large bowl and use an electric mixer to beat until light, creamy and well-combined.
- Add egg/egg yolk and vanilla extract, and stir well.
- In a separate bowl, whisk together flour, graham cracker crumbs, baking powder, cornstarch, and salt.
- Gradually, on low speed, add flour mixture to peanut butter mixture, pausing occasionally to scrape down sides of bowl.
- Add milk and stir until combined.
- Fold in chopped Hershey bars and mini marshmallows — the batter will be thick (I broke a spatula stirring it so proceed with caution!).
- Spread batter into prepared ban and bake on 350F (175C) for 25-28 minutes (toothpick inserted in center should come back mostly clean with only a few crumbs)
- Allow to cool completely before cutting and serving.