Tuesday, August 20, 2013

Peanut Butter Cup S'mores Bars

There's a little folder in my Favorites with the title 'Bookmarked to Try', filled with the recipes that I was too eager to just let sit on my overloaded Pinterest food board. These are the recipes I salivate looking at and can't stand to forget, so I keep them here.

And then there's this exciting moment when I can drag that bookmark to my 'Completed' folder. It's a sense of accomplishment to have such a long 'Completed' folder and it's one of those little things that just makes me happy.

This recipe, though, has been sitting in my Favorites for a long time. I've looked at it over and over, thinking, I cannot wait to make these!

But of course, I needed a good excuse to make them so I wasn't sitting at home eating all of them. So, here's a wish to one of my best friends, Victoria, to have a very happy birthday! She gets a good majority of them, which is probably good for my figure (ugh, these things are so good).

I also haven't baked anything in TWO MONTHS. I wanted to make something really good for the first time since I was back, and I most definitely chose the right thing.

Some of my favorite recipes are ones that include two of the best things that exist in this world: Reese's cups and s'mores. I mean, the bars with brownies, Reese's, and cookies are one of my most popular things, and the s'mores cookie recipe I wrote makes me so happy.


What more do you want in a dessert?

I used this recipe from The Sweet Life blog and absolutely loved it! Here are some of the few things I wanted to note.
This looks absolutely horrible and weird, but I figured that if you're going to make it, you might as well think about it logistically. The recipe says to use an 8x8 dish, but I decided on an 8x11.5. In that, I had about an inch to the side where there wasn't any PB cup, so I threw a handful of chocolate chips on there and it worked out!
I would recommend putting the PB cups face-down; it makes them easier to cut and more dough that it covers.
I wasn't exactly sure how I should spread my marshmallow creme on top of that, so I put the whole jar in the microwave. I'M SORRY. It specifically says to not microwave the whole jar, but I using the entire thing and needed it to be a little more spread-able. I'd recommend it, but if some sort of weird thing happens because you microwave it, you didn't hear it from me.
I ran out of marshmallow fluff...you'll probably need more than you think. I didn't want to ruin the bars without enough, so I spread it around as much as I could and dealt with it. It wasn't pretty, but it's all going to be covered and then baked again, so don't worry about it. Also, I split a few marshmallows in half and stuck them in there. Who knows what it did to it?!
This was easily the best piece of advice in The Sweet Life's recipe. After you spread the marshmallow fluff, you'll have to cover it with a layer of the cookie dough, and spreading it out on wax paper in the shape of your dish makes it 82398239082x easier. I just flipped mine right over on top and it worked out perfectly.
And they're absolutely perfect.
Peanut Butter Cup S'mores Bars
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 & 1/4 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup graham cracker crumbs
  • 16 regular sized peanut butter cups
  • 1 & 1/2 cups marshmallow fluff (or just guess)
  • Preheat the oven to 350 degrees. Lightly spray an 8x8 or 8x11.5 dish with cooking spray.
  • With a stand mixer, beat butter and sugar together until smooth. Beat in egg and vanilla until combined well. Stir in flour, graham cracker crumbs, salt, and baking powder until mixed.
  • Push 2/3 of the dough onto the bottom of the baking dish and spread well. Line the dough with the peanut butter cups upside down (and fill in with any extras if so wished).
  • Spread the marshmallow fluff on top of peanut butter cups (heating marshmallow fluff if needed/wanted).
  • Take the remainder of your dough and spread it out on a sheet of wax paper in the shape of your baking dish. Carefully flip your dough onto the top of the marshmallow and barely press down.
  • Bake for 30 minutes. Let cool for at least two hours (cover and set in refrigerator for additional time) so they're easy to cut. Enjoy!

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