Chocolate chip cookie bars loaded with peanut butter, mini marshmallows, graham crackers and milk chocolate. These peanut butter s’mores bars are the ultimate dessert!
One of my top requested desserts is my peanut butter s’mores skillet cookie. I first posted that recipe 10 years ago, and cannot even count how many times I’ve made it since then. If you haven’t tried it yet, you NEED to. And my most asked question about that skillet cookie, is “can this be made as bars?”.
So that’s how we ended up at today’s post. I personally think this tastes best as a skillet cookie, it’s just perfectly gooey when you eat it warm, and so good! However, I know there’s times when a skillet cookie just isn’t going to work for certain events. I’ve made these bars for weddings, birthday parties, family gatherings and showers. So there’s occasions when having it in bar form works a little better.
The recipe is barely changed from my skillet cookie recipe. I think it’s best to bake in a glass pan, and not metal. The glass retains the heat a little better/longer, and when the top is golden brown, the cookie dough is just slightly underdone, and will continue to bake after you take it out. So using a glass pan works best.
How to freeze peanut butter s’mores bars:
These bars also freeze great! Which is perfect for making ahead. Once the cookie cools completely, I cut it into bars. Then I put those in freezer bags and freeze until needed. To thaw, I just take out about 3-4 hours before needed, and leave at room temperature.
Chocolate chip cookie bars loaded with peanut butter, mini marshmallows, graham crackers and milk chocolate bars. These peanut butter s'mores chocolate chip bars are the ultimate dessert!
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup light brown sugar packed
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3-1/2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup graham cracker crumbs (3 graham cracker sheets, crushed, is a very full 1/2 cup, which works just fine for this)
- 6 (1.55 oz.) size Hershey Milk Chocolate Bars
- 1-1/2 cups mini marshmallows
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Preheat oven to 350ºF.
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Lightly grease a glass 9×13 baking pan.
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In a stand mixer, beat the butter and sugars until light and fluffy.
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Add eggs and vanilla, continue to beat until combined.
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Add in the salt and baking soda, beating until mixed in.
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Gradually add in the flour, then the chocolate chips.
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Divide the cookie dough in half. Press half of the cookie dough into the bottom of the prepared pan.
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Spread peanut butter over the top of dough (use an off-set spatula for easier spreading).
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Top peanut butter with crushed graham cracker crumbs.
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Layer the 6 chocolate bars over graham cracker crumbs (I broke mine into pieces and then placed them on).
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Spread mini marshmallows in an even layer over the chocolate bars.
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Place remaining dough on top – I did this in pieces, flattening out small pieces in my hand and setting them on. The pieces can touch, but don’t have to, the dough will spread as it bakes. (see photos above)
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Bake for 22-27 minutes or until the top is golden brown. (Check at 22 minutes. The dough should be mostly set when you give the pan a jiggle. If it needs longer, but the top is golden, cover with foil for the last few minutes to keep the top from browning too much).
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Allow to cool, then cut into bars!
Find more of our delicious recipes over at The Merrythought Pinterest Page!
-Manda