Reese’s Peanut Butter Cup S’mores Bars
Decadent Peanut Butter S’mores bars packed full of Reese’s Peanut Butter Cups, milk chocolate bars, vanilla bean marshmallow creme and a peanut butter crust. Campfire S’mores elevated to the next level with peanut butter cups in a delicious dessert bar.
I can’t believe summer started a few weeks ago and it’s the first time I’m making any sort of S’mores since March. I’m an passionate peanut butter lover and seasoned S’mores fanatic that just loves the combination of gooey marshmallows, melted chocolate and rich peanut butter.
This summer seems to just be flying by. Next month, the hubs and I are flying down to St. Thomas for a destination wedding. It’ll be nice to unplug from social media and just be able to relax on the beach and try snorkeling for the first time in the ocean. I’m looking forward to putting my toes in the sand and sipping a pina colada. Did I mention that we’re also thinking of moving to Houston in the coming months? It’s been a busy summer, for sure and it’ll be interesting to see where we end up come fall.
The inspiration for this recipe came from The Food Charlatan where I first saw these gorgeous bars. It’s since been adapted to include a fluffier peanut butter crust and features a layer of Reese’s Peanut Butter Cups and Hersey’s Chocolate Bars. I’ve also included a delicious vanilla bean marshmallow creme that elevates the dish. The original recipe originates from Lovin’ the Oven. If you get a chance, pop over and let them know how much you the recipe.
If you’ve never tried a Reese’s Peanut Butter Cup on a gooey S’mores before, you’re missing one of life’s little pleasures. This recipe is like having an endless supply of S’mores. It’s decadent, mouth-watering and currently one of my favorite desserts.
Reese's Peanut Butter Cup S'mores Bars
- 2 + 2/3 cup all purpose flour
- 1 + 1/2 cups graham cracker crumbs
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup smooth peanut butter
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1/2 tablespoon pure vanilla extract
- 2/3 cup smooth peanut butter (, slightly melted)
- 4-5 Hersey Milk Chocolate Bars (, chopped)
- 18 Reese's Peanut Butter Cups
- 2 (7 ounce) jar marshmallow creme
- 1 vanilla bean (, scraped)
- Freeze peanut butter cups and chocolate bars in their wrapper before starting.
- Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish; set aside.
- In a large bowl, combine 2 2/3 cup flour, 1 1/2 cups graham cracker crumbs, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk mixture well, set aside.
- In a bowl fit with a mixer, beat 2 sticks room temperature butter and 1/2 cup peanut butter for about a minute on medium speed. Mixture will still be lumpy, that's fine.
- Wipe down the sides of the bowl with a spatula then beat in 1/2 cup brown sugar and 1 cup granulated sugar for about 30 seconds.
- Beat in eggs and vanilla extract and mix until combined well.
- Turn off mixer and dump in dry ingredients. Using a spatula, lightly mix together until slightly incorporated. Return to mixer and mix until blended; about less than 1 minute.
- Evenly divide the dough in half then press 1/2 dough into the bottom of the prepared dish, pressing dough down into sections to form crust.
- Place peanut butter in dish and microwave for about 30-40 seconds. Using a spatula, evenly spread peanut butter over dough.
- Break up Hersey's Bars and evenly spread on top. I used about 4.5 bars.
- Evenly spread Reese's Peanut Butter Cups on top. I used about 18 (not the mini cups).
- Remove foil top from Marshmallow creme then microwave for about 20 seconds, until creme comes to top. Repeat with second container. Lightly grease a bowl then pour creme into bowl.
- Using a sharp knife, make a cut down the center of the vanilla bean and open it. Using the back of the knife, scrap seeds and add to marshmallow creme. Mix well to combine. Reheat creme in microwave, about 20 seconds. Pour creme evenly over pan.
- Pat dough to form patties in hand then place over marshmallow cream, repeat until covered.
- Bake for 30-35 minutes.
- Allow to slightly cool before cutting.