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Buckeye S’mores Bars

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Buckeye S’mores Bars combine the nostalgic flavors of buckeye candies with the gooey magic of s’mores in easy, layered dessert bars. Perfect for parties, potlucks, or cozy nights in, these bars feature a crunchy graham cracker base, creamy peanut butter, toasted marshmallows, and a glossy chocolate top.

Ingredients

Scale
  • 2 cups graham cracker crumbs (about 16 full sheets; honey or plain)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • Pinch of salt
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract (optional)
  • 2 cups mini marshmallows (or 16 large marshmallows, torn)
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter

Instructions

  1. Line a 9×13 inch pan with parchment paper, leaving an overhang for easy lifting, or grease the pan well.
  2. In a large bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until the mixture resembles wet sand. Press firmly into the prepared pan for an even layer. Chill in the fridge for 10 minutes.
  3. In a medium bowl, blend creamy peanut butter, powdered sugar, softened butter, and vanilla extract until smooth and creamy. Spread gently over the chilled graham base, smoothing to the edges.
  4. Sprinkle mini marshmallows evenly over the peanut butter layer and press lightly.
  5. Broil in the oven for 1-2 minutes, watching closely, until marshmallows are golden and puffed. (Optional: skip broiling for untoasted marshmallows.)
  6. In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 20-second bursts, stirring each time, until smooth and glossy (about 1 minute total). Pour over marshmallows and spread quickly.
  7. Refrigerate the pan for at least 30 minutes, or until the chocolate is firm. For faster setting, freeze for 15 minutes.
  8. Lift the bars out using the parchment overhang. Slice with a sharp knife, wiping between cuts for clean edges. Serve chilled or at room temperature.

Notes

For gluten-free bars, use gluten-free graham crackers. Almond butter or SunButter can replace peanut butter for allergies. Vegan marshmallows and plant-based butter work for dairy-free/vegan adaptations. Toast marshmallows carefully to avoid burning. For extra crunch, bake the graham base for 5 minutes at 350°F. Sprinkle flaky sea salt on the chocolate layer for a flavor boost. Bars slice best when well chilled.

Nutrition

Keywords: buckeye bars, s'mores bars, peanut butter chocolate dessert, party dessert, easy bars, layered bars, potluck dessert, kid-friendly, summer dessert, chocolate peanut butter bars

Find it online: https://forkifyfun.com/buckeye-smores-bars-recipe-easy-peanut-butter-chocolate-layers-for-parties/