No Fire Required
I get in a peanut butter and marshmallow craze and feel the need to put these two ingredients together in many combinations, sometimes with chocolate; other times without. My children have come home to find me holding a spoonful of these two ingredients ready to be inhaled. I am hoping I am not the only one out there who does this!
Recently, I went to a book party that coincided with one of my peanut butter/marshmallow cravings. I didn’t think the ladies attending would be thrilled if I presented them with two jars and a spoon. I figured the sensible solution was to put these ingredients together in another form.
Peanut Butter S’more Bars were the perfect solution. Rather than just having a graham cracker layer, I incorporated the peanut butter into them, along with cream cheese and confectioners sugar. A simple chocolate layer is in the middle. And we all know what comes next with a s’more… marshmallows.
I initially tried the recipe using marshmallow fluff, but found that everything slid off the fluff, which made the whole thing less than ideal. If you think about it, what could be more appropriate to add to a s’more dessert than miniature marshmallows?
After refrigerating the bars for a bit the next decision was how to toast the marshmallows: with a kitchen torch or the broiler in the oven. I am hard pressed to tell you which way to go. The kitchen torch gives the marshmallows more of a blackened s’more look; so this way is best for those who love to put their marshmallows into the fire, let them burn for a bit and then blow out the fire.
Toasting the marshmallows in the oven is more suitable for those who like to wait, patiently, when roasting their marshmallows. The pan needs to be watched carefully, to insure even browning. Toasting the marshmallows in the oven presents a more evenly browned surface.
Either way, the end result is reminiscent of a s’more, albeit in a very different shape and with the inclusion of peanut butter. There will be those who may think this is sacrilegious, because they are diehard s’more traditionalists. Not the case with me. Anytime I am able to put peanut butter together with marshmallows in a form that others will enjoy along with me, then I am one happy camper. In this case I do not even need an open fire to roast my marshmallows.
| Peanut Butter S'more Bars | Print |
- 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
- Line an 8” x 8” square baking pan with aluminum foil. Set aside.
- 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.
- 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.
- Pour the marshmallows over the chocolate and push them partway into the chocolate. Refrigerate for at least 3 hours.
- 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.
- 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.
- Store in the refrigerator, but allow the bars to sit out for a bit before serving.
- Betsy’s tidbit:
- Store bought graham cracker crumbs (1 cup) may be substituted for the graham crackers.
- Peanut Butter S’more Bars are ideal at room temperature, but they are still mighty tasty straight from the fridge.
