After seeing all the awesome recipes last week in honor of National S’mores Day, I was inspired to make my own variation of the classic campfire treat. But what to do? There are so many creative recipes out there! I finally decided I wanted it in bar form and peanut butter was going to be incorporated one way or the other.
So, I found this recipe from Taste of Home that had great reviews. And I now know why! These might actually be one of my favorite things I’ve made thus far and I think it’s the marshmallow creme that really does it for me. I absolutely abhor store bought marshmallows but marshmallow creme…that’s a different story. I might have at one time or another sat down with a jar of peanut butter, a jar of marshmallow creme, a spoon and….well…you can imagine what happened next. Not pretty. Needless to say, this is a little more dignified way to eat all of those yummy ingredients.
- 1 c. (2 sticks) Unsalted Butter, softened
- 1½ c. Packed Brown Sugar
- 2 Large Eggs
- 1 T. Pure Vanilla Extract
- 2⅔ c. AP Flour
- 1½ c. Graham Cracker Crumbs
- 2 t. Baking Powder
- ¼ t. Salt
- 35 Regular Size Reese’s Peanut Butter Cups
- 1 (13 oz) Jar Marshmallow Cream
- Preheat oven to 350 degrees and grease a 9×13 baking pan.
- In an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. In a medium bowl, combine the flour, graham cracker crumbs, baking powder and salt. Gradually add to the creamed mixture. Set aside 1 cup for topping.
- Press remaining mixture into the 9×13 baking pan. Place peanut butter cups wide side down on the crust. Spray a large spoon with cooking spray and spread the marshmallow creme gently onto the peanut butter cups. Crumble the remaining graham cracker mixture over top.
- Bake at 350 degrees for 40-45 minutes or until golden brown (mine were a little dark around the edges at 45 minutes). Cool on a wire rack and store in an air-tight container.