By Tracey
Peanut Butter Cup S’mores Bars
adapted from these Super Simple S’mores Bars
Ingredients:
- 1 1/3 cups all-purpose flour
- 3/4 cup graham cracker crumbs (from about 5 whole crackers)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 16 Reese’s peanut butter cups
- 1 1/2 cups marshmallow creme
Directions:
Preheat oven to 350 F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on opposite sides to lift the bars out afterward. Spray the parchment and pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. With the mixer on low, add the dry ingredients gradually, beating just until the dough comes together.
Transfer the dough to the prepared pan, reserving 3/4 cup to use for the topping. Gently press the dough into an even layer over the bottom of the pan. Top the crust with the peanut butter cups in a 4×4 pattern. Spread the marshmallow creme over the peanut butter cups (this is kind of a pain as the peanut butter cups tender to shift around, but just do the best you can – as long as the peanut butter cups are mostly covered the fluff will spread and do its thing in the oven to finish the job for you). Top with the reserved dough, crumbling over the marshmallow creme.
Bake the bars for about 25 minutes, or until the topping is golden brown. Transfer the pan to a wire rack and let cool completely. Lift from the pan using the parchment “handles” and cut into squares for serving (I found these cut easily if I refrigerated them for a little while first).
Makes 16 bars.
