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Peanut Butter S'mores Bars

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  • 5-10 graham crackers, enough to cover bottom of 8 “ x 8” pan
  • 1-1/2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • 1/3 cup corn syrup
  • 1-1/2 Tbsp unsalted butter
  • 1/4 cup smooth peanut butter
  • 1-1/2 cups rice crisps cereal, like Rice Krispies. I used a gluten-free brand
  • 1/3 cup extras – mini peanut butter cups or chopped soft candy bar like: Caramilk


  • Preheat oven to 360º F. Line a 8” x 8” pan with parchment paper, leaving overhang on opposite sides to lift bars out.
  • Layout graham crackers in bottom of pan. Don’t overlap, but cover completely. You will have to cut some of the crackers to fit.
  • Sprinkle marshmallows evenly over the graham crackers. Bake for 7 minutes, or until marshmallows are very puffy. Transfer the pan to a rack and allow to cool completely.
  • Add chocolate chips, corn syrup and butter to a large microwave-safe bowl. Microwave in 30 second bursts on 50% power, stirring between each, until the mixture is melted and smooth. Stir in peanut butter. Fold in rice crisps until combined.
  • Sprinkle the extras evenly over the marshmallows. Press the rice crisps mixture into an even layer over top. Cover and refrigerate for 1 hour or until firm. Cut into squares when ready. Store in air-tight container in refrigerator.
  • I like them at room temperature, so remove to counter top 1/2 hour before serving.