These bars are a new favorite for me, and could quickly become the same for you! Sturdier than regular s’mores, with the added flavor of peanut butter and none of the dropping things in a camp fire, these are a super delicious way to get your s’more fix.

Ingredients:

• 1 1/3 cups all-purpose flour
  
• 3/4 cup graham cracker crumbs (about 6 full sheets, crushed)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/4 plus 1/3 cup peanut butter, divided
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups chocolate chips
• 1 7 ounce jar marshmallow fluff

Preheat oven to 350 degrees. Grease an 8×8″ or 9×9″ pan or line with parchment paper and set aside. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt, then set aside.

In a large bowl, beat together the butter and 1/4 of the peanut butter.

Beat in the sugars.

Add the egg and vanilla and beat until well combined.

Add the flour mixture and beat until just combined.

Spread half of the dough into the prepared pan. If you have a hard time spreading the dough, you can wet your fingers or use a bit more parchment to press on the dough.

Spread the 1/3 cup of peanut butter over the spread dough.

Pour the chocolate chips evenly over the peanut butter.

Uncover the fluff container and microwave for 20 seconds or until the fluff is just starting to rise over the top, then spread the warmed fluff evenly over the chocolate chips.

Press portions of the remaining dough between your hands to create thin ‘shingles’ to cover the fluff, using up the remaining dough.

Bake for 28-30 minutes, until lightly golden on top.

Let cool (at least to the point you can touch it!) and then cut into bars and enjoy.

Peanut Butter S’mores Bars

From The Food Charlatan.

• 1 1/3 cups all-purpose flour
  
• 3/4 cup graham cracker crumbs (about 6 full sheets, crushed)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/4 plus 1/3 cup peanut butter, divided
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups chocolate chips
• 1 7 ounce jar marshmallow fluff

Preheat oven to 350 degrees. Grease an 8×8″ or 9×9″ pan or line with parchment paper and set aside. In a medium bowl, stir together the flour, graham cracker crumbs, baking powder, and salt, then set aside.

In a large bowl, beat together the butter and 1/4 of the peanut butter, then beat in the sugars. Add the egg and vanilla and beat until well combined. Add the flour mixture and beat until just combined. Spread half of the dough into the prepared pan. If you have a hard time spreading the dough, you can wet your fingers or use a bit more parchment to press on the dough.

Spread the 1/3 cup of peanut butter over the spread dough, then pour the chocolate chips evenly over the peanut butter. Uncover the fluff container and microwave for 20 seconds or until the fluff is just starting to rise over the top, then spread the warmed fluff evenly over the chocolate chips.

Press portions of the remaining dough between your hands to create thin ‘shingles’ to cover the fluff, using up the remaining dough. Bake for 28-30 minutes, until lightly golden on top.

Let cool (at least to the point you can touch it!) and then cut into bars and enjoy.