Peanut Butter S’mores Bars
These Peanut Butter S’mores Bars are everything you love about s’mores, baked into an easy, gooey bar with a little extra something. A buttery graham cracker crust gets layered with peanut butter chips, Hershey’s chocolate and mini marshmallows, then covered in sweetened condensed milk that bakes into a rich, caramel-y layer that holds it all together.
They come out of the oven golden and bubbling, get a sprinkle of flaky sea salt, and slice into perfect squares once they chill. No campfire needed, and they are perfect for parties, bake sales and holiday cookie trays.
Why You’ll Love These Peanut Butter S’mores Bars
- S’mores with a twist: Peanut butter chips take the classic combo to the next level.
- Easy layers: No mixing bowls for the filling. Just sprinkle, pour and bake.
- Gooey and chewy: Sweetened condensed milk bakes into a rich layer that binds everything together.
- Make-ahead friendly: They actually slice best after chilling in the fridge.
Peanut Butter S’mores Bars Ingredients
Graham Cracker Crust
Graham cracker crumbs, melted butter, brown sugar and a pinch of salt pressed into the pan and baked until lightly golden.
Sweetened Condensed Milk
This is what makes these bars so gooey. Poured over the layers, it bakes into a sweet, caramel-like filling that holds everything in place.
Peanut Butter Chips and Hershey’s Chocolate
Half goes on the crust and half goes on top, so you get pockets of melty peanut butter and chocolate in every bite.
Mini Marshmallows
They toast and get gooey in the oven, just like a real s’more.
Chopped Graham Crackers, Vanilla and Flaky Salt
Chopped graham crackers add crunch, vanilla paste adds warmth, and a sprinkle of flaky sea salt balances all that sweetness.
Good to Know: Check your peanut butter chips, chocolate and graham crackers for allergens if you are baking for a crowd, since these bars contain peanuts, dairy and gluten.
How to Make Peanut Butter S’mores Bars
Step 1: Prep the Pan
Preheat the oven to 350°F and line a 9×13 baking pan with parchment paper, leaving some overhang so you can lift the bars out later.
Step 2: Make the Crust
Mix the graham cracker crumbs, melted butter, brown sugar and salt, press firmly into the pan, and bake for 8 to 10 minutes until lightly golden.
Step 3: Layer the Filling
Let the crust cool for about 5 minutes, then sprinkle half the peanut butter chips, half the chocolate, all of the marshmallows and half the chopped graham crackers over the top.
Step 4: Pour and Top
Pour the sweetened condensed milk evenly over the layers, then drizzle the vanilla paste over the top and gently swirl it into just the top of the milk. Scatter the remaining peanut butter chips, chocolate and graham crackers over everything.
Step 5: Bake
Bake for 20 to 25 minutes, until the edges are golden and the condensed milk is bubbling.
Step 6: Cool, Chill and Slice
Finish with flaky sea salt, let the bars cool completely, then refrigerate for at least 30 to 60 minutes before slicing into squares.
Carly’s Expert Tips
- Don’t stir the condensed milk in. Pour it over the layers so it binds everything together.
- Let them cool completely. Cutting too early will give you a sticky mess.
- Store them in the fridge. Covered and chilled bars give you the cleanest slices.
Make It Your Own
- Reese’s: Swap the Hershey’s bars for chopped peanut butter cups.
- Butterscotch: Use butterscotch chips in place of some of the peanut butter chips.
- Holiday: Add festive sprinkles on top before baking.
Make-Ahead and Meal Prep: Bake the bars up to 3 days ahead and keep them covered in the fridge. Slice right before serving for the cleanest squares.
Storing
Store the bars covered in the refrigerator for up to 5 days. You can also freeze them in an airtight container, with parchment between the layers, for up to 2 months.
What People Ask About Peanut Butter S’mores Bars
Why are my bars sticky when I cut them?
They need to cool completely and chill before slicing. Warm bars are still gooey in the middle.
Can I use regular marshmallows?
Mini marshmallows work best because they spread out evenly, but you can cut large marshmallows into small pieces.
Can I use vanilla extract instead of vanilla paste?
Yes. Use the same amount of vanilla extract.
Peanut Butter S’mores Bars
Ingredients
Method
- Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper, leaving some overhang.
- Combine graham cracker crumbs, melted butter, brown sugar and salt. Press firmly into the bottom of the pan.
- Bake the crust for 8-10 minutes until lightly golden.
- Let the crust cool for about 5 minutes. Sprinkle half the peanut butter chips, half the Hershey’s pieces, all of the mini marshmallows and half of the chopped graham crackers evenly over the crust.
- Pour the sweetened condensed milk evenly over the layers. Drizzle the vanilla paste over the milk, then very gently swirl the vanilla into just the top layer of condensed milk without disturbing the layers underneath.
- Scatter the remaining peanut butter chips, chocolate and chopped graham crackers over the top.
- Bake for 20-25 minutes until the edges are golden and the condensed milk is bubbling.
- Finish with flaky sea salt. Let cool completely, then refrigerate for at least 30-60 minutes before slicing.
