As I say goodbye to the last square of these amazing bars, I write this recipe.
Consider it an attempt to immortalize this amazing creation.
Buttery, and peanut buttery (sub your fav nut/seed butter), chewy, chocolatey, crunchy and marshmallowy…
It’s a dessert that checks all texture boxes!
It’s my kind of dessert.
It’s not a small-batch recipe because small-batch won’t do here. These bars are just too damn good and you will be disappointed to finish them.
So proceed with caution. I kept my bars frozen because otherwise I would literally eat them all.
Sorry not sorry, I don’t need that kind of stomach violation in my life as I approach my 40s.
So yeah, they’re dangerous. Keep frozen, thaw one or two a day. Win, win!
Let me know if you give these a try!
Peanut Butter Smore’s Bars
Equipment
- Standard loaf pan or 8×8 baking pan
Ingredients
Wet ingredients
- 1/4 cup (plant) butter, softened at room temperature (56 g)
- 1/4 cup peanut butter (64 g) or other nut/seed butter
- 1/4 cup brown sugar (48 g)
- 1/2 cup white sugar, or sugar substitute (96 g) I used Lakanto monk fruit sweetener
- 3 tbsp applesauce or mashed banana (45 g) this is your egg replacer, sub a regular egg or a flax egg
- 1 tsp vanilla extract
Dry ingredients
- 1 cup flour (120 g) gf all purpose if desired
- 1/4 cup graham cracker crumbs (kind of optional) (30 g) or gf alternative, or you can just omit this
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Mix ins
- 3/4 cup chocolate chips, divided (135 g)
- 1 1/2 cup chopped marshmallows, or marshmallow creme (70 g)
Instructions
- Preheat oven to 350F and line your pan with parchment.
- In a bowl or stand mixer cream together butter, peanut butter and sugars until light and fluffy (I used a hand mixer). Add applesauce and vanilla, mix until combined.
- In a separate bowl whisk together all dry ingredients and mix into the wet ingredients until a smooth cookie dough is formed. Fold in 1/4 of the chocolate chips.
- Evenly press down 2/3 of this dough in your pan, top with marshmallows, sprinkle with chocolate, and cover with patches of the rest of the dough (just use your hands, doesn't need to be perfect).
- Bake for 22-25 minutes until lightly golden around the edges. Don't overbake or your marshmallows might melt completely.
- Let the cookie bars cool completely before slicing. Enjoy!
I have made this recipe several times and it is always a crowd-pleaser! It is amazing how delicious these bars are, especially considering how easy they are to make. Thank you for an awesome recipe!
Hi Sally! I was literally eyeing this recipe yesterday myself to post (or bake!) next 🙂 one of my fav summer treats! thank you so much for the review! keep me posted <3