Every time I get an ultrasound the tech comments on how chubby my baby’s cheeks are. I had an ultrasound today at the perinatal and they told me that my baby girl weighs 6 pounds 10 ounces. Which I guess means that the other 17 pounds 6 ounces I’ve gained is accumulated cookie dough and these Peanut Butter S’mores Bars.

I only have 4 weeks left until baby comes and I’m in the nesting phase. I’m de-cluttering, cleaning, and preparing for the craziness that five kids will bring. I’ve been going through my boy stuff to donate and give away and the process has been so bittersweet. There will always be a special place in my heart for little boys but I’m excited to meet my chubby cheeked little girl.

Peanut Butter S'mores BarsI saw these over at Little Kitchen, Big Bites and knew I had to try them. The base tastes like the inside of a peanut butter cup. Then it’s smothered in marshmallow fluff, chocolate, and peanut butter cups.

They actually firm up quite nicely in the fridge but as you can see these had been out for a while and were nice and gooey.

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Peanut Butter S'mores Bars

Ingredients

  • 1/2 cup butter melted
  • 2 cups graham cracker crumbs
  • 2 cups powdered sugar
  • cups peanut butter
  • 8-12 ounces marshmallow fluff
  • 1 1/2 cups semi-sweet chocolate chips
  • 2-3 cups mini peanut butter cups coarsely chopped

Instructions

  1. Mix butter, graham cracker crumbs, powdered sugar, and peanut butter together until completely combined.
  2. Press into the bottom of a 9×13 baking dish.
  3. Spread a layer marshmallow fluff over the graham cracker crust. It's a little tricky but it will spread.
  4. Melt the chocolate chips in the microwave in 30 second increments stirring in between until melted. Pour over fluff layer and spread gently.
  5. Sprinkle peanut butter cups on top and press down gently.
  6. Refrigerate bars until set for 30-60 minutes.
  7. Cut into bars and serve. Store bars in the fridge. They will soften at room temperature.

Recipe Notes

Source: Little Kitchen, Big Bites