This recipe reflects how I like to eat my s'mores, with peanut butter cups and salted caramel sauce! If you've got a peanut allergy, I've included directions on how to make it using chocolate bars instead. I have made them both ways and they are equally delicious! I promise that if you take them to your next bbq, you will be the talk of the party! And unlike real s'mores, these bars are ooey-gooey deliciousness you can make and enjoy all year long! MMMM!
- 2 c graham cracker crumbs (about 16 whole sheets)
- 8-10 oz melted butter (enough to moistened your crumbs without them sitting in a pool of butter)
- 1/2 c powdered sugar
- 7 - 1.55oz chocolate bars OR 34 Reece's peanut butter cup THINS
- 1 package mini marshmallows
- Caramel Kitchen salted caramel sauce
- Preheat oven to 350 degrees
- Lightly grease a 9 x 13 inch pan and set aside.
- In a medium bowl, combine the graham cracker crumbs, powdered sugar and melted butter and stir until crumbs are moist and stick together when pinched. (Add the butter slowly to reach the desired moisture in the crumbs, you don't want your crumbs to be too saturated and every brand of graham cracker absorbs butter differently).
- Evenly press the crumbs into the bottom of your prepared pan and bake for 5-8 minutes. (You just want to see the edges begin to turn slightly golden. You don't want to over bake as your crust will naturally harden as it cools and you don't want it to be too crunchy). Remove from oven and allow to cool.
- If using chocolate bars, place a layer over the crust, breaking them into pieces to fill in any gaps. If using peanut butter cups, lay 29 of them face down and cut the remaining 5 in half to fill in the edges. Return to oven and bake for an additional 2-3 minutes or until you see your chocolate become shiny and chocolate just begins to melt. Remove from oven and allow to cool for 3-5 minutes.
- Drizzle on a layer of salted caramel sauce over the chocolate and tightly pack the mini marshmallows over the top of the caramel sauce.
- Switch your oven to broil and return the pan to the top rack. Watch the marshmallows continuously and remove from the oven as soon as you see them begin to turn golden brown. About 1-2 minutes. If left unattended, your marshmallows could catch on fire!
- Allow your pan to completely cool before cutting into squares to serve. (The marshmallows are super sticky so using a sharp knife dipped in a glass of hot water and wiped down in-between cuts helps to make clean cut bars).
- I like to add an additional drizzle of salted caramel sauce over the top of the pan before serving!
Just like s'mores, these bars are ooey-gooey deliciousness you can make and enjoy all year long!
Watch Video Tutorial: Ultimate S'mores Bars
Recipe Adapted From Princesspinkygirl.