Chewy and rich cookie bars with dark chocolate, peanut butter, and toasted marshmallows.
Can I make this recipe vegan?
Definitely! Substitute butter with vegan butter, milk with non-dairy milk, graham crackers with honey-free graham crackers, and marshmallows with vegan marshmallows.
Can I make this recipe gluten-free?
Yes, a gluten-free 1-1 all-purpose flour should work.
If you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Peanut Butter S’mores Cookie Bars
Chewy and rich cookie bars with dark chocolate, peanut butter, and toasted marshmallows.
Servings 12 servings
Ingredients
- 1 cup unsalted butter, melted
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- ¼ cup + 2 tbsp milk
- ¼ cup + 2 tbsp creamy peanut butter
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chopped dark chocolate, divided
- 5-6 graham cracker sheets + ¼ cup roughly chopped
- â…“ cup mini marshmallows
Instructions
- Preheat the oven to 350°F. Line an 8×8 baking pan with parchment paper.
- In a large mixing, whisk together melted vegan butter and sugars. Add milk, peanut butter, and vanilla. Mix until combined.
- Add flour, corn starch, baking powder and soda, and salt. Use a rubber spatula or wooden spoon to fold dry ingredients into wet until a soft dough forms. Fold in ½ cup chopped chocolate.
- Layer bottom of dish with graham crackers, breaking them in half or quartered if needed to fit. Press dough into the prepared baking dish. Bake for 20-22 minutes until edges start to pull away from the sides and are golden brown. Top with marshmallows then broil for 1 minute. Remove from oven and top with remaining ¼ cup chocolate pieces and chopped graham cracker pieces.Â
- Allow them to cool for 15 minutes before slicing into bars.
