A graham cracker crust, sweet chocolate filling and crispy toasted marshmallow topping make up these Peanut Butter S’more Bars.
A few weeks ago I made these Peanut Butter S’mores Cookies, and they were a huge hit. Who can resist peanut butter, chocolate, and marshmallows? Definitely not me. I think I ate almost a dozen myself 🙂 Because of my slight obsession with tweaking recipes, I’m always looking for ways to make a recipe even better. While I loved the cookies, I felt like there just wasn’t enough marshmallow in the cookie. I wanted a fluffy, light, marshmallow topping to accompany the rich peanut butter and fudgy chocolate. So in an attempt to get that marshmallow-goodness, I made these Peanut Butter S’more Bars.
The crust for these bars is irresistible. It’s a thick, buttery, crisp graham cracker crust. You need a substantial crust for these bars so that you have the crunch to go along with the fudgy, rich peanut butter and chocolate filling.
After the crisp crust, I put a layer of peanut butter chips right on top. Although the layer of peanut butter is thin compared to the chocolate filling, it was still noticeable when you eat the Peanut Butter S’more Bars.
Now for the chocolate filling. It’s basically a chocolate fudge filling. It is so simple – just melt chocolate and condensed milk. Easy and delicious.
The topping for these Peanut Butter S’more Bars was where I wanted to focus my attention. I wanted lightly, fluffy, airy marshmallow goodness in abundance, and that’s exactly what I got with this homemade marshmallow fluff. The thought of homemade marshmallow fluff may be intimidating, but it really isn’t. As long as you have a candy thermometer, you will be all set.
And when you put the tray of Peanut Butter S’more Bars under the broiler, you get a beautifully browned, crisp marshmallow topping on the outside and a gooey, melty inside. It’s the perfect s’more treat!
Peanut Butter S'more Bars
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 tsp salt
For the Peanut Butter Layer:
- 1/2 cup peanut butter chips
For the Chocolate Filling:
- 2 cups bittersweet chocolate chopped
- 14 oz sweetened condensed milk
For the Marshmallow Topping:
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoon vanilla extract
- For the Crust: Preheat the oven to 350 degrees F
- Line an 8x8 inch pan with foil. Grease the foil lining with butter or cooking spray.
- Combine all of the crust ingredients in a medium bowl.
- Press the crust into the bottom of the pan in an even layer.
- Bake for 10 minutes and then set aside.
- For the Peanut Butter Layer: Sprinkle the peanut butter chips evenly over the still-warm crust.
- Return the pan to the oven, which should be off. We will use the residual heat to melt the chips.
- Allow the pan to sit in the oven for 5 to 7 minutes. When the peanut butter chips are nice and shiny, remove the pan from the oven.
- Using an offset spatula, spread the melted chips over the graham cracker crust.
- Set aside to set.
- For the Chocolate Filling: In a heavy-bottomed sauce pan, place the chopped chocolate and the sweetened condensed milk.
- Melt the chocolate in the milk over medium heat.
- Once completely melted and combined, immediately pour into prepared crust.
- Set aside while making the marshmallow topping.
- For the Marshmallow Topping: Combine the sugar, corn syrup, water and salt in a small, heavy-bottomed sauce pan.
- Place over medium heat. Boil until a candy thermometer reaches 240 degrees F.
- While the sugar mixture comes to temperature, beat the two egg whites and cream of tartar in the bowl of a standing mixer fitted with a whisk attachment until soft peaks form.
- When the sugar mixture comes to temperature, turn the mixer to low. Pouring down the side of the mixer bowl, in a slow steady stream pour the sugar mixture into the egg white mixture.
- When all of the sugar mixture is poured into the egg mixture, turn the mixer to medium high. Beat for 7-8 minutes until the mixture is thick and glossy.
- With about a minute left, add the vanilla.
- Spread 2 cups of the marshmallow fluff over the chocolate filling.
- Turn the oven to broil, and broil the top of the marshmallow until golden brown.
- Cut into squares when ready to serve.