A graham cracker crust, sweet chocolate filling and crispy toasted marshmallow topping make up these Peanut Butter S'more Bars.
Print Recipe
5 from 1 vote

Peanut Butter S'more Bars

A graham cracker crust, sweet chocolate filling and crispy toasted marshmallow topping make up these Peanut Butter S’more Bars.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 550kcal


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.


This recipe is only slightly altered from Cookies and Cups S'more Fudge Bars


Calories: 550kcal | Carbohydrates: 75g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 35mg | Sodium: 164mg | Potassium: 326mg | Fiber: 3g | Sugar: 62g | Vitamin A: 360IU | Vitamin C: 1.2mg | Calcium: 127mg | Iron: 2.6mg