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Peanut Butter S’mores Oatmeal Cookie Bars

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Peanut Butter S’mores Oatmeal Cookie Bars are a decadent combination of peanut butter, chocolate, marshmallow fluff, and crunchy oats and graham crackers. These bars are chewy, sweet, and packed with flavor, making them a must-try for dessert lovers and peanut butter enthusiasts.

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

Instructions

  1. Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper and set aside.
  2. In a large mixing bowl, cream together the melted butter and light brown sugar. Add the creamy peanut butter and mix well.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, graham cracker crumbs, old-fashioned oats, cornstarch, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, stirring until everything is well combined.
  6. Stir in the Reese’s peanut butter baking chips.
  7. Refrigerate the cookie dough for at least 30 minutes to firm up.
  8. Once chilled, spread about two-thirds of the dough evenly into the bottom of the prepared baking dish.
  9. Break the Hershey’s chocolate bars into pieces and layer them on top of the dough.
  10. Spread the marshmallow fluff over the Hershey’s bars.
  11. Stir the chopped Reese’s miniatures into the remaining dough. Drop spoonfuls of this dough on top of the marshmallow fluff, leaving some gaps.
  12. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  13. Allow the bars to cool completely before cutting them into squares.

Notes

  • Refrigerating the cookie dough helps it firm up, making it easier to handle and bake.
  • You can substitute the peanut butter with almond or sunflower seed butter for a nut-free version.
  • For extra chocolate flavor, add more broken Hershey’s bars or sprinkle chocolate chips on top before baking.
  • Use a gluten-free all-purpose flour blend for a gluten-free version of the bars.
  • You can replace marshmallow fluff with mini marshmallows for a different texture.

Nutrition

Find it online: https://recipesbyjanet.com/peanut-butter-smores-oatmeal-cookie-bars/