Six Layer S’mores Bars with Peanut Butter

I am on a SERIOUS s’mores kick.

I’ve always loved s’mores, because I absolutely can not resist toasted marshmallows from a campfire.  But about two years ago I came across a recipe for S’mores Bars which are still, to this day, the best treats I have ever made.  I’m talking about knock-your-socks-off-type-of-awesome.  You make a sugar cookie dough with bits of graham pieces peppered throughout, and then layer Hershey’s chocolate bars and marshmallow fluff in between two layers of the cookie dough and bake until golden. (I promise that I will make, photograph and post them soon so you can share in the epic-ness of these magical treats.)

While I make those bars all the time, I also love experimenting with new s’mores bar recipes when I find them.  These puppies kicked my original S’mores Bars up a notch, by adding PEANUT BUTTER!  How on earth could they be bad?

I decided to make them for one of my girlfriend’s birthdays last week.  I will admit, the bars I made were not gluten-free, so I haven’t actually tasted these yet since I couldn’t eat them, BUT I do intend to make the gluten-free version next week for my “Silly Yak Sister” (as we like to call it because we both have Celiac) and myself so I will update this post then.  Especially now that Pillsbury has their refrigerated gluten-free cookie dough, these will be just as easy to make gluten-free next week.  Stay tuned…

And, while I couldn’t try them, everyone who did said they were freakin’ awesome and couldn’t eat just one.  So they must be good.

The real easy part about this recipe is that you can make your own cookie dough or use store-bought, which makes these treats super easy to make!  You just need a little patience as you layer all of the ingredients together and while everything bakes up in the oven.

What you’ll need: cookie dough, Hershey’s bars, peanut butter, marshmallow fluff and crushed up graham crackers.

Line an 8″ x 8″ pan with tinfoil and spray a good amount of cooking spray on the foil.  Press little more than half of the cookie dough into the bottom of the pan.

For my non-gluten-free bars, I used the Tollhouse cookie dough that has chocolate chips and mini peanut butter cups.  But I will be using the below Pillsbury gluten-free dough for my GF bars next week!

On top of the cookie dough, layer Hershey’s chocolate bars.  I used almost four regular bars.

On top of the chocolate bars, spread creamy peanut butter in an even layer.

On top of the peanut butter, sprinkle an even layer of graham cracker crumbs.

(These are my favorite gluten-free graham crackers: S’moreables)

Now, here’s where it gets a little tricky.  You need to spread the marshmallow fluff layer over the graham crackers crumbs… no easy feat.  If the graham crackers move around a bit that’s fine, just try to get some fluff layered over the whole surface if you can.

For the top layer, roll out the remaining cookie dough into a big sheet (or you can piece it on in smaller flat sections) and cover the marshmallow fluff layer completely.

Pop it in the oven and bake until it’s golden brown and some of the fluff starts to bubble through the top cookie dough layer.

Here’s where you’ll really put your patience to the test.  Let the bars cool on a rack for two hours, and then transfer to the fridge to cool for another two hours.  If you try to cut them while they are warm or not fully cool, you won’t be able to get them out because the marshmallow fluff will still be gooey.  (I am sure they taste freaking amazing at this point, though, so if you really want to dig your spoon in and make a mess, then I say go for it.)

Once they are totally cooled, remove from the pan, peel back the foil and slice into bars.  Enjoy!

Six Layer S’mores Bars with Peanut Butter
Recipe quantities adjusted ever so slightly from Cookies & Cups

Ingredients

• 2 (16 oz) packages of pre-made cookie dough (or you can use homemade dough)
• 4 Hershey’s milk chocolate bars
• 1 cup creamy peanut butter
• 1/2 cup graham cracker crumbs (about 4 crackers)
• 7 oz jar of marshmallow fluff (1 1/2 cups)

Steps

1. Preheat oven to 350°
2. Line an 8×8 pan with foil and spray well with cooking spray.
3. Press 1 1/4 of the cookie dough into the bottom of the prepared pan.
4. Top the cookie dough completely with the Hershey bars.
5. Spread the peanut butter on top of the chocolate.
6. Sprinkle the graham cracker crumbs on top of the peanut butter.
7. Spread the marshmallow fluff on top of the graham cracker layer.
8. Roll the remaining cookie dough into a flat sheet and place on top of the graham cracker layer.  You can also flatten into small pieces and patch on the dough in parts.
9. Bake for 20-22 minutes until top is golden.
10. Allow to cool for 2 hours on a wire rack. Then transfer to refrigerator to cool for at least another 2 hours.  (If bars aren’t completely cooled they will be far too oozy to eat.)
11. Cut into squares while chilled.

Hugs, kisses & yummy dishes… xoxo
Lauren