layered peanut butter s'more bars

Happy Belated National S'mores Day! 

Sorry I wasn't able to post this recipe yesterday on the actual holiday but let's be honest, s'more desserts are good any day of the year. This is a drool worthy recipe loaded and layered with all your essential s'more ingredients AND peanut butter. 

I changed up the recipe a bit because I had to use the ingredients I had on hand but it worked out perfectly. I also doubled the recipe and used a 9x13 pan which was an easy fix. 

Thanks pinch of yum for this stellar recipe that I, too, will still be thinking about next week (long after they are already gone!) :)

layered peanut butter s'more bars from pinch of yum

ingredients:

• ½ cup butter, softened
• ¼ cup packed brown sugar
• ½ cup white granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1¼ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt (I omitted) 
• 6 graham crackers, crushed into fine crumbs
• 2 Giant milk chocolate bars, 7 ounces each (I used part semi sweet chocolate chips and part Hershey Kisses instead)
• 1 jar marshmallow cream, 7 ounces  (I used mini marshmallows instead, just enough to cover the chocolate)
• ½ cup peanut butter

directions:

1. Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate.
4. Spread the marshmallows over the chocolate and peanut butter.
5. Spoon (or flatten out with your hands) the remaining ⅓ dough onto the marshmallows. It's ok if the marshmallows aren't completely covered up.
6. Bake for 25-30 minutes or until golden brown on top. Let cool for ease of serving.

pb marshmallow chocolate chip bars.

an easy, ooey gooey cookie bar recipe that will be sure to please any crowd! 

Here's some real life proof as to why you should make these now...

Proof 1: I sent these to work with Grant and he said they disappeared by 10 AM.

Proof 2: He doesn't usually like pb/chocolate desserts but he gobbled these up.

Proof 3: These took minutes (not hours) to throw together and bake.

Proof 4: Do I even have to say it? Peanut butter + chocolate + marshmallows are always, always, always best friends!

~

pb marshmallow chocolate chip cookie bars

 from back for seconds blog

Ingredients

• 1 cup unsalted butter (softened)
• 3/4 cups creamy peanut butter
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups all purpose flour
• 2 cups semi sweet chocolate chips
• 1 1/2 cup mini marshmallows

Directions

1. Preheat oven to 350 degrees
2. Cream together butter, peanut butter, and sugars
3. Add eggs and mix again
4. Gradually mix in salt, baking soda, and flour just until incorporated, do not over mix
5. Fold in marshmallows and chocolate chips
6. Pour into 9x13 inch pan (lined with parchment or greased well)
7. Bake for 20 minutes or until lightly browned on edges, do not over bake
8. Center may look jiggly from marshmallows but I promise it will set after it cools
9. Cut into squares and store in tightly sealed container

    

peanut butter cup rocky road brownies.

Ready to make your mouth water?

And aren't those chopped up peanut butter cups just beautiful?

I go crazy for Reese's cups! I just love the peanut butter chocolate combination. So obviously I was so excited to find this recipe. These brownies disappeared too quickly but  I was thrilled they turned out so well.

This recipe starts by baking a basic brownie recipe and topping the brownies off with Reese's and marshmallows. I didn't have enough Reese's (sad, I know) so I added chocolate chips and broken up Hershey's milk chocolate. Although you can't beat Reese's, I would imagine using any chocolate candy (e.g. chopped up Snickers, Kit Kats, etc.) would work as excellent substitutes.

INGREDIENTS:

• 1-1/4 cups miniature marshmallows
• 1-1/3 cups (8-oz. pkg.) REESE'S Peanut Butter Cups
• 1/2 cup peanuts, chopped [I left these out]
• 1/2 cup (1 stick) butter or margarine
• 1 cup granulated sugar
• 2 egg(s)
• 1 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt 

DIRECTIONS

1. Heat oven to 350°F. Grease 8- or 9-inch square baking pan. 
2. Stir together marshmallows, mini peanut butter cups and peanuts; set aside. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until melted. Add sugar, eggs and vanilla; beat with spoon until well blended. Add flour, cocoa, baking powder and salt; stir until well blended. Spread batter in prepared pan.
3. Bake 22 minutes. Sprinkle peanut butter cup mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly. Cool completely in pan on wire rack. Using wet knife cut into squares. About 20 brownies.

Recipe Source: http://www.hersheys.com/reeses/recipes/detail.aspx?id=8929&name=Peanut-Butter-Cup-Rocky-Road-Brownies&category=brownies