Easy Peanut Butter Crunch S’mores Bars
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Peanut Butter Crunch S’mores Bars recipe is a rich, bar cookie that gives you the flavor of your favorite campfire treat without the campfire! Graham crackers are topped with marshmallows and a layer of chocolate, peanut butter and crispy rice cereal. Yum!
I absolutely LOVE S’Mores and anything tasting remotely like them and these easy to make bar cookies fit that bill.
If you want a simple to make yet delicious to eat treat, you must try these.
These are good.
So good that once they were set, I immediately cut them and divided the bars into 4 containers and delivered them to family so I wouldn’t eat the entire batch!
How to make Peanut Butter Crunch S’mores Bars
Full recipe is below.
Coat baking dish with cooking spray. Cover bottom of pan with single-layer of graham crackers. Spread marshmallows evenly on top of crackers. Roughly chop peanut butter chips and sprinkle them over the marshmallows. Bake for 8 minutes or until marshmallows are “puffy.” Cool completely. In microwave-safe bowl (or on the stove), mix chocolate chips, corn syrup and butter. Microwave on high for about a minute and a half or until chocolate is melted. Stir every 30 seconds. Once chocolate is melted, stir in peanut butter until smooth. Add cereal and stir until coated. Spread over the marshmallows. Cover and refrigerate for an hour or until firm. Store in an airtight container in refrigerator.
Favorite No-Bake Desserts
We love a good no-bake dessert. Not having to turn on the oven to get a sweet treat is always great in our book. Here are some of our favorite no-bake desserts.
Peanut Butter Crunch S’mores Bars
Ingredients
- Graham Crackers
- 2 1/2 cups miniature marshmallows
- 1/2 cup peanut butter baking chips (optional)
- 2 cups semi-sweet chocolate chips
- 2/3 cup light corn syrup
- 3 Tablespoons butter or margarine
- 1/2 cup peanut butter (smooth or crunchy)
- 3 cups crispy rice cereal
Instructions
- Preheat oven to 375 degrees F.
- Coat 13 x 9 x 2-inch baking dish with cooking spray.
- Cover bottom of pan with single-layer of graham crackers (you may need to break them to cover completely).
- Spread marshmallows evenly on top of crackers.
- Roughly chop peanut butter chips and sprinkle them over the marshmallows.
- Bake for 8 minutes or until marshmallows are “puffy.” Cool completely.
- In microwave-safe bowl (or on the stove), mix chocolate chips, corn syrup and butter. Microwave on high for about a minute and a half or until chocolate is melted. Stir every 30 seconds.
- Once chocolate is melted, stir in peanut butter until smooth.
- Add Rice Krispies and stir until coated. Spread over the marshmallows.
- Cover and refrigerate for an hour or until firm. Store in an airtight container in refrigerator.
