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Reese’s S’mores Bars Recipe – Easy Peanut Butter Treat

Reese’s s’mores are the ultimate treat. The melty chocolate, toasted marshmallows, and that irresistible peanut butter combo are insanely good. You’ve got to try this quick, easy, and delicious dessert!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars
Calories 232 kcal

Ingredients
  

  • 1/2 cup butter softened
  • 1/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 graham cracker sheets crushed into fine crumbs
  • 9-12 regular Reese's peanut butter cups or equivalent in fun-sized
  • 2/3 cup chocolate chips semi-sweet or milk chocolate
  • 1 7-ounce container marshmallow creme

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch square baking pan with aluminum foil, allowing the foil to hang over all edges by about 2 inches. Spray the foil generously with cooking spray.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat for about 3 minutes until the mixture is light in color and fluffy in texture.
  • Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and smooth.
  • Add the flour, baking powder, and salt to the bowl. Stir with a wooden spoon or spatula until just combined, being careful not to overmix. Fold in the graham cracker crumbs until evenly distributed throughout the dough.
  • Take approximately two-thirds of the dough and press it firmly and evenly into the bottom of your prepared pan. Use your fingers or the bottom of a measuring cup to compact the dough, making sure it reaches all corners and edges.
  • Unwrap the Reese's peanut butter cups and arrange them evenly over the dough base. Space them so each bar will contain peanut butter cup when cut.
  • Sprinkle the chocolate chips evenly over the peanut butter cups, allowing them to fall naturally into the spaces between the cups.
  • Open the marshmallow creme container. Using a spatula lightly sprayed with cooking spray, carefully spread the entire container of marshmallow creme over the chocolate chip layer. Work gently to avoid disturbing the layers below.
  • Break the remaining dough into small pieces and scatter them over the marshmallow layer, creating a crumble topping. The pieces don't need to cover every spot completely.
  • Bake in the preheated oven for 25 minutes, or until the top turns golden brown. The edges may be slightly darker.
  • Remove from the oven and allow the bars to cool in the pan for at least 1 hour at room temperature.
  • After the initial cooling, use the foil overhang to lift the entire block of bars out of the pan. Place on a wire cooling rack and let cool completely for another 1-2 hours, or refrigerate for faster setting.
  • Once completely set, use a sharp knife dipped in hot water to cut into 16 squares. Wipe the knife clean between cuts for the neatest slices.

Notes

  • For the cleanest cuts, refrigerate the bars for 30-60 minutes before slicing
  • Fun-sized Reese's cups work just as well as regular sized; use about 20-24 fun-sized cups
  • Press the bottom dough layer very firmly to prevent the bars from falling apart when cut
  • The foil overhang is essential for easy removal from the pan
  • These bars are very rich, so smaller portions are quite satisfying
  • If the marshmallow creme is hard to spread, microwave the container (without the lid) for 5-10 seconds to soften it slightly