Peanut Butter Cup Smores Bars

Peanut Butter Cup S’mores Bars (stolen from Mel’s Sweet Life who adapted it from Pinch of Yum and Sprinkle Some Sunshine)

yield: 16 large/20 small squares

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 16 peanut butter cups, regular size
  • 1 7 oz container marshmallow fluff

Directions

  1. Preheat the oven to 350 degrees.  Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.
  2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
  3. Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough – TIP: they wouldn’t fit 4×4 face up in my pan, so I flipped every other one over and nested them.  Perfect fit, and less peanutbutterless space!  Then spread marshmallow fluff on top.  Press the remaining dough on a non-stick surface into the shape of an 8×8 square.  Place the square on top of the fluff and press down lightly.  ANOTHER TIP: I cut a piece of wax paper to fit the top of my pan, and pressed the dough out to cover it.  Then I just moved the whole shebang over to the pan, flipped it, and peeled the paper off.
  4. Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.  Enjoy with wetnaps.

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