Remember how I said the other day that it was 60 degrees here but was positive that in a few days there would be snow. Well, I was completely right! Mother Nature is at it again with her antics and yesterday was cold and snowy. I don’t know about you, but I’m kind of done with winter.
That little taste of spring weather left me totally longing for spring and summer and all that goes right along with them. I know my boys can’t wait to get up to my parent’s cabin and one of the first things they’ll want to do it make s’mores. So until Mother Nature decides to stop messing with our minds, I’ll just have to make more of these Peanut Butter Cup S’mores Bars. I’m 110% positive my boys won’t complain.These are so simple to make. They’re rich, gooey, decadent and worth every. single. calorie, I promise. Now the trick is to not overbake them. I like to slightly underbake mine so I only cook mine about 23 minutes, but if you want them a little less soft and gooey, then bake them closer to 27-28 mins.
If you’ve got the winter blues and are longing for warm temps, blue skies, campfires and s’mores, then these bars might just hold you over for a bit.
- ½ cup (1 stick) butter, softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1⅓ cups flour
- ¾ cup graham cracker crumbs (6 - 7 full graham cracker sheets)
- 1 tsp. baking powder
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 16 Reese's peanut butter cups (regular size, not miniature)
- 1 jar (7 oz) marshmallow cream
Preheat oven to 350 degrees F. Line an 8x8 inch pan with foil and the lightly spray the foil..
Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes.
Add the egg and vanilla and mix until well combined.
In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until combined.
Press a little more than half the dough into the prepared pan. Place the Reese's Peanut Butter Cups evenly on top of dough (I do 4 rows with 4 peanut butter cups in each row). Scatter chocolate chips on top of the peanut butter cups.
Use an offset spatula to carefully spread on the marshmallow cream as evenly as possible.
Take pieces of the remaining dough and flatten it into small circles and place them on top of the marshmallow, pressing together any seams.
Baked for 25 to 28 minutes or until edges just barely begin to turn golden. (Don't overbake!)
Allow to cool before cutting.
Recipe Source: 5 Boys Baker