Peanut Butter Smores Bars

So I got another donation for the Great American Bake Off fundraiser that I’m doing. Thanks Crisp Family! The request was, once again, for chocolate. I of course went to my new favorite recipe resource, Baked Perfection, and found a recipe for Peanut Butter Smores Bars. I got the OK from Amy and to the kitchen I went. I think I overdid it on pretty much all the layers of this bar so they are ultra decadent and gooey. I recommend heating these babies up in the microwave (they’re best warm) and eating them with a fork they’re sooo gooey (and therefore delicious). Here are some pics of how mine turned out:



Here is the recipe from Baked Perfection with my exact ingredients:

Peanut Butter Smores Bars

1/2 cup butter, room temperature
1/2 cup brown sugar
1/4 cup sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 cup graham cracker crumbs ( 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (4 oz.) semi-sweet chocolate Ghirardelli Bars
2/3 cup JIF reduced fat creamy peanut butter
1 (7oz) jar marshmallow fluff

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla.

In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix until just combined. Divide dough in half and press half of the dough into an even layer on the bottom of the prepared pan. Spread the peanut butter evenly over the dough. Place chocolate bars over peanut butter . Two 4 oz. bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer. Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other layers. From there peel the bag up and spread the dough where it is uneven.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars

Makes 16 cookie bars.

Check out Risa from Baked Perfection’s original post here: SMORES

Hope the Crisps love em!