Smores Peanut Butter 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:

• Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
• Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
• Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
• Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
• Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.

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:

• 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.

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.