S’mores Bars with Peanut Butter Recipe | Buttery Shortbread Crust
Looking for a sweet treat that's both indulgent and easy to make? These S'mores Peanut Butter Bars are your answer. With a buttery shortbread crust, gooey chocolate, creamy peanut butter, and marshmallow goodness, these bars are irresistible. Perfect for any occasion, they are always a hit at our house.
Equipment
- 9×9 baking pan
- Electric mixer (optional)
Ingredients
Shortbread Crust Ingredients:
- 1 cup butter, softened
- 3/4 cup superfine white sugar (AKA Caster Sugar or Baker's Sugar)
- 1 tablespoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon turbinado sugar
S'mores Bars Filling Ingredients:
- 7 ounce marshmallow creme (one tub)
- 1 cup peanut butter, melted
- 2 cups semi-sweet chocolate chips
- 1/4 cup mini marshmallows
Instructions
- Prep and Preheat: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together 1 cup butter, softened and 3/4 cup superfine white sugar until light and fluffy.
- Add Vanilla: Mix in 1 tablespoon pure vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1/4 teaspoon salt.
- Add Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
- Press and Chill: Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate the crust for 15-30 minutes before baking.
- Bake: Bake the crust in the preheated oven for about 20 minutes, until it's very lightly golden and no longer shiny on top. Avoid baking until golden brown.
- Add Filling: Add a layer of the marshmallow creme on top of the shortbread base. You can flatten it with the back of a spoon for an even layer. Add 1 cup of melted peanut butter on top of the marshmallow creme by the spoonful, creating another even layer. Sprinkle the 2 cups of the chocolate chips on top and then a 1/4 cup mini marshmallows.
- Create Top Layer: Roll out the remaining shortbread dough to about 1/8-inch thickness. You can also do this by shaping handfuls of dough in your hands into a flat layer. Place flat clusters of dough on top of the filling to loosely form a lid. I love to have some of the mini marshmallows and chocolate chips peeking in between dough clusters. Sprinkle 1 tablespoon turbinado sugar over the top.
- Bake: Bake the assembled bars at 350°F for about 40 minutes, until the top is golden brown, and any exposed marshmallows are turning light brown. Because oven temperatures vary, it's a good idea to check on the S'more peanut butter bars before the 40-minute mark, too.
- Enjoy: Allow the bars to cool and set. When they near room temperature, slice the bars into squares and enjoy!
