Thursday, September 13, 2012

Peanut Butter Cup S'mores Bars

The weather has been quite a bit cooler these past couple days and I am not happy about it. Fall may be beautiful, smell yummy, offer the opportunity to wear cute boots, and be filled with candy, but Summer offers all of the above and I am not freezing my baguettes off! This year I feel particularly not ready for Fall. I think it has something to do with the fact that last year Summer was so late to arrive and the winter so cold and icy that when Summer arrived this year, in full force 100 degree temperatures, I did not want to let it go. So if you see me in black the rest of the month know it is because I am in mourning of my favorite season ending. I am already eagerly awaiting Summer 2013 when I can come out of hibernation, get my tan on, and BBQ all of my favorite seasonal foods! In the meantime, baking season is upon us. Cooler temps mean it's time to crank that oven on for some extra heat and get busy in the kitchen! But because it is not exactly Fall, I am paying homage to the last days of Summer with a S'mores recipe. If you know me, you know S'mores are my life in Summer. And while I do have to watch my chocolate intake now thanks to some health stuff, all you really need of this rich and satisfying dessert is a small square. So hurry up and make this before the sun sets on Summer!

Peanut Butter Cup S’mores Bars

Recipe via The Sweet Life (adapted from Pinch of Yum and Sprinkle Some Sunshine)

yield: 16 large/20 small squares

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup graham cracker crumbs
  • 16 peanut butter cups, regular size
  • 1 1/2 cups marshmallow fluff*
*Fluff is pretty impossible to measure, so this doesn’t have to be an exact amount, just kind of eyeball it. As long as you have enough to cover the PB cups, you’re good to go.

  1. Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.
  2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy. Beat in egg and vanilla until combined. Scrape down the sides. With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
  3. Spread 2/3 of the dough on the bottom of the prepared baking dish. Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. Press the remaining dough on a non-stick surface into the shape of an 8×8 square. Place the square on top of the fluff and press down lightly.
  4. Bake for 30 minutes or until the edges just begin to brown. Allow to cool for at least two hours* to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.
* I am not kidding these are amazing!

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