Smores Peanut Butter Bars Recipes

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PEANUT BUTTER S'MORES BARS



Peanut Butter S'mores Bars image

When I give these as gifts, they're gone in a flash! I make them ahead when it's convenient because they freeze well. You can use M&M's in different colors for holidays year-round. -Julie Wischmeier, Brownstown, IN

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 5

1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
3-1/2 cups miniature marshmallows
3/4 cup milk chocolate chips
2 teaspoons shortening
1-1/2 cups milk chocolate M&M's

Steps:

  • Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. With floured hands, press dough into an ungreased 13x9-in. baking pan. Bake 18-20 minutes or until lightly browned and edges are firm., Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy., In a microwave, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over marshmallows; drizzle with chocolate mixture. Refrigerate until set before cutting.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 105mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

S'MORES PEANUT BUTTER BARS



S'mores Peanut Butter Bars image

When was the first time you got hooked on rich and gooey s'mores? Try this version of a best-loved classic.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 24

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
Water, vegetable oil and egg called for in cookie mix directions
1 container Betty Crocker™ Rich & Creamy chocolate frosting
2 cups miniature marshmallows
2 cups Golden Grahams™ cereal

Steps:

  • Heat oven to 350°F. Make cookie dough as directed on pouch. Press dough into ungreased 13x9-inch pan.
  • Bake 16 to 18 minutes or until golden brown around edges.
  • Spoon frosting into microwavable bowl. Microwave uncovered on High 15 to 20 seconds; stir frosting until smooth. Reserve 1/4 cup. Pour remaining frosting over warm bars. Sprinkle marshmallows and cereal over frosting.
  • Bake 3 to 5 minutes longer or until marshmallows are puffed. Cool 15 minutes. Drizzle reserved frosting over bars. Cool completely, about 30 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 22 g, TransFat 1 1/2 g

NO BAKE S'MORES PEANUT BUTTER BARS



No Bake S'mores Peanut Butter Bars image

No Bake S'mores Peanut Butter Bars are my favorite easy no bake peanut butter bar recipe filled with marshmallows to make them like s'mores!

Provided by Dorothy Kern

Number Of Ingredients 6

8 tablespoons unsalted butter (melted)
2 cups Ritz Cracker crumbs (about 1 1/2 "sleeves" of crackers)
1 1/4 cups powdered sugar
3/4 cup + 2 tablespoons peanut butter (divided)
3 cups mini marshmallows
1 cup chocolate chips

Steps:

  • Line a 9x9" pan with foil and spray with nonstick cooking spray.
  • Stir melted butter, cracker crumbs, 3/4 cup peanut butter, and powdered sugar in a large bowl until smooth. Mixture will be thick. Stir in mini marshmallows. Press into prepared pan.
  • Melt chocolate chips with remaining 2 tablespoons peanut butter. Heat on high for 30 second increments, stirring between each, until melted and smooth. Spread over the top of the bars.
  • Chill the bars to let them set, then slice into squares.
  • Store in an airtight container in the refrigerator for up to 4 days.

PEANUT BUTTER COOKIE S'MORES BARS



Peanut Butter Cookie S'Mores Bars image

Peanut butter cookie or s'mores bar? Why make friends and family face that tough decision? This easy recipe combines the two in one scrumptious treat.

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Yield 32 servings

Number Of Ingredients 8

1 cup creamy peanut butter
1 cup sugar
1 egg
1 pkg. (10 oz.) JET-PUFFED Miniature Marshmallows, divided
1/4 cup milk
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
2 graham crackers, coarsely broken

Steps:

  • Heat oven to 350ºF.
  • Mix first 3 ingredients until blended; press onto bottom and 1/2 inch up side of 13x9-inch pan sprayed with cooking spray. Bake 14 to 15 min. or until golden brown. Cool 30 min.
  • Microwave 3 cups marshmallows and milk in microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted and mixture is well blended when stirred. Pour over crust. Top with remaining marshmallows; press gently into melted marshmallow layer. Cool completely.
  • Microwave chocolate and COOL WHIP in microwaveable bowl 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Pour over marshmallow layer; spread to cover marshmallow layer. Sprinkle with crushed grahams. Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CHOCOLATE PEANUT BUTTER S'MORES BARS



Chocolate Peanut Butter S'mores Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 20 bars

Number Of Ingredients 13

2 cups unbleached all-purpose flour
2 cups graham cracker crumbs
2 teaspoons baking powder
1 teaspoon kosher salt
2 sticks (1cup) unsalted butter, room temperature
1 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
6 full size chocolate bars, such as Hershey's
One 13-ounce container marshmallow creme
1/2 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
Non-stick cooking spray

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
  • Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
  • Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
  • Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
  • Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.

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