Chocolate Peanut Butter Smores Bars Recipes

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
• Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Then sprinkle the chocolate chips, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top.
• Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.

Steps:

• Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
• Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
• Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
• Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!

Steps:

• Heat oven to 350°F Spray 13x9-inch pan with nonstick cooking spray. Spoon cookie dough in bottom of sprayed pan. With floured fingers, press dough evenly to form crust.
• Bake at 350°F for 16 to 19 minutes or until golden brown.
• Remove pan from oven; sprinkle with marshmallows. Return to oven; bake an additional 2 to 3 minutes or until marshmallows are puffy.
• Meanwhile, in small saucepan, melt chocolate chips with oil over low heat, stirring until smooth.
• Remove pan from oven; sprinkle with colored candy pieces. Drizzle melted chocolate mixture over warm bars. Cool 45 minutes or until completely cooled. Cut into bars.

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Cut into 24 slices; arrange side by side in an ungreased 13-in. x 9-in. baking pan. Pat together to close gaps.
• Bake at 350° for 18-20 minutes or until lightly browned and edges are firm. Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy.
• In a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Sprinkle M&M's over marshmallow layer; drizzle with melted chocolate. Chill until set before cutting. Yield: 2 dozen.

Steps:

• LINE two baking sheets with parchment paper. Carefully break apart the graham crackers along the lines where they are scored, yielding 4 rectangles from each cracker. Lay half of them out with some space between them on them on the parchment lined baking sheets.
• SCRAPE the peanut butter and fluff into two disposable pastry bags fitted with large plain tips or into 2 gallon sized zipper top bags (which are then zipped shut). If using the zipper top bags, squeeze the fillings toward one corner, twist the bag to prevent it from squirting back into the empty space, use a twist tie to hold it in place and snip the corner off.
• PIPE a line of peanut butter down each cracker. Follow this by squeezing a dollop of marshmallow creme about the size of a marble or a nickel into the center of each line of peanut butter. Top each of these with one more graham cracker square. Set aside while preparing the chocolate coating.
• COMBINE the chocolate chips or chunks and coconut oil or shortening in a microwave safe bowl. Microwave on HIGH for 2 minutes. Stir well, return to the microwave, and heat on HIGH in 30 second bursts, stirring after each burst, until the chocolate is fully melted and the mixture is smooth.
• PICK up one graham cracker/peanut butter/marshmallow sandwich at a time, lower it into the melted chocolate, turn over to coat completely, and use two forks to lift it, allowing the excess chocolate to drain away as completely as possible before transferring back to the parchment lined sheet. Repeat with remaining graham sandwiches. Sprinkle the tops with micro MALLOW Bits, if desired, and allow the chocolate to set up. These are good stored at room temperature for up to 2 weeks.
• Some cooking notes: • There's no getting around it, the marshmallow creme is a bit sticky and tricky. I found it easiest to pipe the little coin of creme into the center of the peanut butter and slide a knife across the piping tip to encourage it to let go of its marshmallow creme brethren in the piping bag. That was more successful than just twisting and twirling it into a curlieque on top. If you find a better way, please share it with me! • The marshmallow creme loves to slide around and ooze off of the peanut butter in various directions. No biggie. Just use the top graham cracker to help slide it back into place. • That top graham cracker? It has an alarming tendency to slide off of the top on the tide of oozy marshmallow creme. Again, no big deal. Slide it back into place before dipping in the chocolate coating. All shall be well in the end. • Don't skimp on the peanut butter...It's the glue here with all the slippery-slidey marshmallow creme. If you're allergic to peanut butter, go for sunflower butter.

Steps:

• Heat oven to 350ºF.
• Mix first 3 ingredients until blended; press onto bottom and 1/2 inch up side of 13x9-inch pan sprayed with cooking spray. Bake 14 to 15 min. or until golden brown. Cool 30 min.
• Microwave 3 cups marshmallows and milk in microwaveable bowl on HIGH 1 min. or until marshmallows are completely melted and mixture is well blended when stirred. Pour over crust. Top with remaining marshmallows; press gently into melted marshmallow layer. Cool completely.
• Microwave chocolate and COOL WHIP in microwaveable bowl 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring every minute. Pour over marshmallow layer; spread to cover marshmallow layer. Sprinkle with crushed grahams. Refrigerate 1 hour or until firm.