Peanut Butter Smores Cookie Bars – Delicious Recipe Ever : I made a few significant adjustments that put this dish above and beyond. I replaced some of the flour with graham cracker crumbs, and although I was initially a little dubious, I have since completely changed my mind. These cookie bars are the ultimate s’mores dessert because of the flavor and texture that the graham crackers offer.
Peanut Butter Smores Cookie Bars – Delicious Recipe Ever
For peanut butter aficionados, these bars are the ideal treat because the cookie dough contains both peanut butter and Reese’s peanut butter chips. Because I adore oatmeal and think it really binds the cookie together, I decided to leave it in the recipe. Furthermore? I can then convince myself that these nasty guys are in good health.
Ingredients
- 12 tablespoons butter melted
- 2 cups light brown sugar
- ½ cup creamy peanut butter
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup graham cracker crumbs
- 1 cup old fashioned oats
- 1 tablespoon cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup Reese’s peanut butter baking chips
- 7 full-size Hershey’s chocolate bars
- 7 ounces marshmallow fluff
- 1 cup Reese’s miniatures chopped
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Instructions
Turn the oven on to 350°F. Put parchment paper inside a 9 x 13-inch baking dish and set it aside. In a large bowl, cream butter and sugar together. Mix in peanut butter after adding it. One egg at a time, add and well mix after each egg. Pour in the extract of vanilla.
To make the batter, combine the following ingredients in a small mixing bowl: flour, graham cracker crumbs, oats, cornflour, baking powder, and salt. Using a whisk, Combine. Following the addition of the flour combination to the butter mixture, whisk it in with a gentle hand until it is completely incorporated.
It is recommended that cookie dough be chilled for a minimum of half an hour. Two thirds of the dough should be used to line the bottom of the pan. It is recommended that you add Hershey’s bars on top, breaking them up as required. It is recommended to cover the Hershey bars with a coating of marshmallow fluff.
The leftover biscuit dough should be combined with the chopped Reese’s peanuts. Utilising a teaspoon, place the remaining dough on top of the dish. It is not necessary for it to be perfect, and it will not entirely enclose the marshmallow fluff. For twenty to thirty minutes, bake the potatoes. Cut it into bars once it has reached the desired level of coolness.
Notes:
You can alter this recipe by using peanut butter chips or chopped peanuts into the batter. You may certainly change the quantity of graham crackers, marshmallows, and chocolate chips to suit your tastes. Remaining cookie bars can be kept fresh for up to three days at room temperature or longer in the refrigerator in an airtight container.
Using chopped peanuts or peanut butter chips in the batter is one way to modify this recipe. Of course, you may adjust how much chocolate chips, marshmallows, and graham crackers you want. Cookie bars left over can be refrigerated in an airtight container for up to three days at room temperature.
One approach to adapt this recipe is to include chopped peanuts or peanut butter chips in the batter. You can, of course, vary the amount of graham crackers, marshmallows, and chocolate chips. Remaining cookie bars keep well in an airtight jar for up to three days at room temperature.
Nutrition
- Calories:Â 328kcal
- Carbohydrates:Â 52g
- Protein:Â 6g
- Fat:Â 12g
- Saturated Fat:Â 5g
- Cholesterol:Â 16mg
- Sodium:Â 163mg
- Potassium:Â 217mg
- Fiber:Â 2g
- Sugar:Â 37g
- Vitamin A:Â 44IU
- Vitamin C:Â 1mg
- Calcium: 60mg
- Iron:Â 1mg
