Video
Peanut Butter S'mores Bars
Soft and chewy s'mores cookie bars with graham cracker cookie dough, layers of milk chocolate, peanut butter and gooey, toasty marshmallow. These are absolutely irresistible warm or cold once they layers are set. Now you can enjoy the pleasures of s'mores anytime - no campfire needed!
Ingredients
- 6 tablespoon (84g) unsalted butter, softened
- ½ cup plus 1 tbsp (125g) packed light brown sugar
- 1 large egg, at room temperature
- 1 tablespoon (15ml) honey
- 1 teaspoon (5ml) pure vanilla extract
- 1 cup (142g) all-purpose flour
- ½ cup (71g) whole wheat all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- 2 x 100g milk chocolate bars (or 200g milk chocolate chips)
- ½ cup (120g) regular smooth or crunchy peanut butter
- 21 regular sized marshmallows
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- Combine soft butter, brown sugar, honey and vanilla in a large bowl and mix well using a handheld mixer or a wide rubber spatula until smooth and a bit fluffy. Add the egg and vanilla and mix well until evenly combined.
- Sprinkle over both types of flour, baking powder, cinnamon, baking soda and salt, then fold it all in until evenly incorporated. The dough will be soft.
- Press ⅔ of the dough into the bottom of the baking pan. The dough will be a bit sticky so use floured hands to make an easier job of it or use a small offset spatula to smooth it out.
- Place the chocolate bars over the dough to cover the surface evenly and press them down gently. They should make an even layer in an 8×8 pan. Alternatively you can sprinkle chocolate chips evenly over the surface. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
- Scatter marshmallows on top, place in the oven for 3 minutes to melt marshmallows then turn on the broiler for just 1 minute! Keep an eye on them until they are toasted. Pull it out and immediately smash them down and try to spread them around a bit but it will be super sticky. Use an oiled offset spatula to help.
- Divide the remaining dough into 4 portions and use a much flour as you need to flatten them into sheets and drape over the marshmallows to cover as much as you can but it’s ok and encouraged to have marshmallow peaking through.
- Bake for 20-25 minutes or until golden brown on top. Let cool for at least 1 hour for the easiest slicing and use a lightly oiled knife so the marshmallow doesn't stick.
- NOTE: for the neatest slices (and the least amount of gooey mess), let the bars cool for at least 8 hours and wipe the knife clean between each slice.
