Fluffernutter S’mores Bars

Dessert before dinner!  What a treat.  Or, it would have been if I’d thought things through before making it.

You ever start making a recipe and do something wrong, but you’ve gone too far to turn back?  That’s what I did.

This recipe is super simple to make and it’s delicious, regardless of my mistake.  I plan on making it again, maybe tomorrow, and doing it right!  But for now, I will give you the recipe so you can try it out for yourself.

PB S’mores Bars

First, the graham cracker crust:

 

  • 1 1/2 cups graham cracker crumbs (you can by just the crumbs or you can make them yourself by crushing graham cracker squares with a meat mallet in a sealed plastic bag)
  • 3 tbsp sugar
  • 1/4 tsp salt
  • 1/3 cup butter, melted

 

  1. Line a 2 quart rectangular pan with parchment paper (here’s where I went wrong.  I used a 3 quart and it made the mixture too thin); set aside
  2. In a bowl, combine crumbs, sugar, salt; stir in butter until completely moistened
  3. Press mixture evenly into bottom of lined pan; bake at 350 degrees for 10 minutes (I’m not sure this worked for me, either.  When putting the chocolate/PB mix into the pan, the crust kept coming apart – this fixes itself somewhat when you refrigerate it)
  4. Allow to completely cool before adding the next step.

 

 

 

Now, for the PB and chocolate marshmallow part:

  • 1/4 cup butter
  • 1/2 cup creamy peanut butter
  • 1 cup chocolate chips (any flavor you like would probably work, even butterscotch)
  • just over 1 cup marshmallows (the original recipe [here] calls for 250 grams, which equals about 8.8 oz – so, just over a cup)
  1. In a medium-sized saucepan (I used my double-boiler, just because I could), melt the butter and peanut butter together; remove from heat
  2. Stir in chocolate chips until completely melted into the PB mix
  3. Allow to cool until you can comfortably put your hand on the bottom of the pan (don’t do it too soon!  We don’t want burnt palms or fingers); add marshmallows and stir to coat
  4. Spread over the graham cracker crust evenly

Refrigerate until completely set.  Then you can pull it out by the parchment paper and cut into bars.  It’s best to keep these in the fridge (if they last long enough).

That’s it.  Easy-peesy and oh so yummy!  Drop me a comment when you’ve tried these or which ever combo you work with.  I’d love to know how others are making them!

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