Peanut Butter S'more Bars
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 7 mins
Total time: 32 mins
  • 1 package graham crackers
  • 1 cup confectioners sugar
  • 8 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons unsalted butter
  • 5 tablespoons heavy whipping cream
  • 10 ounces semi-sweet chocolate chips
  • 2 cups miniature marshmallows
  1. Line an 8” x 8” square baking pan with aluminum foil. Set aside.
  2. Process the graham crackers and confectioners sugar together in a food processor until the consistency of fine powder. Add the cream cheese and peanut butter and process until the ingredients are thoroughly mixed. Pat into the bottom of the lined baking pan.
  3. In a small saucepan, simmer the butter and whipping cream. Turn off the heat and add the chocolate. Stir until smooth. Pour evenly over the peanut butter layer.
  4. Pour the marshmallows over the chocolate and push them partway into the chocolate. Refrigerate for at least 3 hours.
  5. Toast the marshmallows one of two ways; using a Kitchen Torch or placing the baking pan on the top rack of the oven and broiling the marshmallows. If opting for the oven, watch the pan carefully and rotate the pan as needed to evenly toast the marshmallows. Refrigerate for 30 minutes before cutting into bars.
  6. Lift the aluminum foil out of the pan and place on a large cutting board. Lower the sides of the foil. Cut into 16 or 20 bars with a long, sharp knife. Wipe the knife clean after each cut.
  7. Store in the refrigerator, but allow the bars to sit out for a bit before serving.
  8. Betsy’s tidbit:
  9. Store bought graham cracker crumbs (1 cup) may be substituted for the graham crackers.
  10. Peanut Butter S’more Bars are ideal at room temperature, but they are still mighty tasty straight from the fridge.
There is additional time needed for refrigeration.
Recipe by Desserts Required at