My family recently spent a long weekend in Door County so that I could do the Door County Century Ride (a 100 mile bike ride… not-so-subtle flex). We stayed at an incredible AirBnB and made use of their fire pit on the beautiful evenings we got. My mom even purchased some s’more ingredients and roasting sticks. It was delightful. But, my family didn’t eat a bag worth of marshmallows in two nights. So naturally, I took the leftover ingredients home, and knew I had some baking to do.
Peanut butter with s’mores just makes sense. Peanut butter + chocolate? Perfection. Peanut butter + graham cracker? Only makes the graham cracker better. And peanut butter + marshmallow? They even have a couple name: Fluffernutter!
So adding peanut butter to s’mores? It’s like adding in someone to the friend group who gets along evenly with everyone. We could all use a little peanut butter.
In the latest issue of Baking Nation, they had a page about the history of s’mores. Apparently the first ever recipe for them was published in 1927 in a Girl Scout handbook call Tramping and Trailing with the Girl Scouts. They were called “Some More,” which… doesn’t really feel like a name of a food. So, S’mores was a good choice.
These bars are better than other s’mores bakes I’ve done, because it makes sure that the marshmallows are toasted. You broil the marshmallows for 1-2 minutes before topping with more batter and baking them. That step really does come through, in my opinion. It’s not just marshmallow. It’s toasted marshmallow.
I added some cinnamon to the batter, and I have to say… I think incorporating some Biscoff spread into a S’mores recipe would be really good… Kind of like a more elevated graham cracker? Like… European S’mores?? Anyways… Note to self!
Print
Print
PinIngredients
- 1 stick (1/2 cup) salted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup graham cracker crumbs (about 6 graham crackers)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- About 15 oz of Hershey’s chocolate bars
- 1/2 cup creamy peanut butter (optional)
- 16 normal sized marshmallows
Instructions
- Preheat the broiler. Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy. Beat in the egg and vanilla until combined.
- Add the flour, graham cracker crumbs, baking powder, cinnamon, and salt. Mix until a soft dough forms.
- Press two-thirds of the dough evenly into the prepared pan. Arrange the chocolate bars over the dough. Spread with peanut butter, if using, then top with the marshmallows.
- Broil for 1 to 2 minutes, until the marshmallows are golden and toasted. Watch closely. Remove from the oven and reduce the temperature to 350°F.
- Flatten pieces of the remaining dough and place them over the marshmallows, leaving some marshmallows exposed.
- Bake for 25 to 30 minutes, until the top is lightly golden. Let cool completely before slicing into bars.
- Store in an airtight container at room temperature for up to 1 week.
Notes
From Half Baked Harvest