Peanut Butter S'more Bars

Seriously, one of the best desserts I have ever eaten. :) Thanks, Pinch of Yum, for the recipe and photo.

 I just looked up how "much" crumbs are in six crushed graham crackers.  One site I found said seven crackers is one cup.  The other site said six crackers is one cup....

I first had these at Justin and Jamie's house and was crazy about them! They told me it was Jessica's recipe!  Thanks to all!....

Mom

Ingredients:

• ½ cup butter, softened
• ¼ cup packed brown sugar
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1¼ cups flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 6 graham crackers, crushed into fine crumbs
• 2 Giant Hershey’s milk chocolate bars, 7 ounces each
• 1 jar marshmallow cream, 7 ounces
• ½ cup peanut butter

Instructions

1. Preheat the oven to 350 degrees. Line a square baking dish with parchment paper.
2. Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
3. Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate bars on top of the dough. They should make an even layer in an 8×8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate bars.
4. Spread the marshmallow cream over the chocolate and peanut butter.
5. Roll the remaining ⅓ dough onto the chocolate foil wrappers (or some other nonstick surface). When you’ve made an even square, gently peel it off and press it on top of the marshmallow cream.
6. Bake for 20-30 minutes (the original recipe said 30, but mine is done in less than 25) or until golden brown on top. Let cool for best serving results (see notes).

Notes

For  the least amount of gooey mess while serving, let cool 12 hours (author let hers cool overnight). Remove parchment paper and slice with a knife, wiping it down between each slice to remove the lovely mallow fluff.