Indulgence has a new name, and it’s Peanut Butter S’mores Six Layer Cookie Bars! In this delectable recipe, we’re about to embark on a sweet journey that will take your taste buds to new heights. Imagine layers of buttery graham cracker chocolate chip cookie, rich velvety chocolate, creamy peanut butter, crunchy graham crackers, fluffy marshmallows, and another layer of cookie dough, all coming together to create a dessert masterpiece that will leave you craving s’more. Whether you’re a die-hard s’mores fan or just someone with a penchant for mouthwatering, over-the-top treats, these cookie bars are guaranteed to be your new obsession. Get ready to bake up a storm and savor every sensational layer in each heavenly bite.
RECIPE VIDEO
HOW TO STORE YOUR COOKIE BARS FOR FRESHNESS
To keep your Peanut Butter S’mores Six Layer Cookie Bars as fresh as possible, proper storage is essential. After baking and allowing them to cool completely, cut the bars into your desired serving portions. Then, place the individual bars in an airtight container or wrap them tightly in plastic wrap. Layer parchment paper or wax paper between each bar to prevent sticking. It’s also a good idea to store them in a cool, dry place, away from direct sunlight or heat sources.
If you have limited space in your container, consider placing the bars in multiple layers with parchment paper in between. When well-sealed and stored in these conditions, your cookie bars should stay fresh and delicious for up to 3-4 days. If you plan to keep them longer, freezing the bars in an airtight container or freezer-safe bags can preserve their freshness for several weeks. Just remember to thaw them at room temperature before enjoying.
MORE COOKIE RECIPES
If you’d like to try one of our other cookie recipes, may we suggest: S’mores Cookies, Biscoff White Chip Cookies, Peppermint Bark Cookies, Iced Oatmeal Cookies, Mini Butterfinger Cookies, Caramel Apple Cookies, Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies, Crumbl Dirt Cake Cookies, Mini Twix, or the Churro Cookies.
COOKIE BAR INGREDIENTS
GRAHAM CRACKER CHOCOLATE CHIP COOKIE DOUGH
For full information on ingredients and quantities, please see the recipe card below.
SIX LAYER INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
HOW TO MAKE PEANUT BUTTER S’MORES 6 LAYER BARS
1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper.
2. Whisk crushed graham crackers, flour, baking powder and salt in a medium bowl. Set aside.
3. Cream the butter in a stand mixer until smooth and creamy. Add brown sugar and sugar and mix until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and vanilla and beat until combined.
4. Add in the dry ingredients (graham crackers, flour, baking powder and salt) and mix until all is just combined. Do not overmix. Stir in chocolate chips.
5. Place 2/3 of the cookie dough into the bottom of the prepared baking pan and press to cover entire bottom of pan.
6. Using the chocolate bars, make an even layer of chocolate on top of the cookie dough layer in the pan.
7. In small bowl, mix the 1 cup peanut butter with the 1 1/2 TBSP of flour and pinch of salt. Spread peanut butter mixture over chocolate bars in the pan.
8. Create a layer of graham crackers by arranging the graham cracker squares on top of the peanut butter layer. Lightly press the graham crackers down slightly into the peanut butter without breaking them.
9. Carefully spoon the marshmallow fluff on top of the graham crackers and spread into an even layer.
10. Crumble the remaining cookie dough over the marshmallow layer. This will not completely cover the marshmallow but try to cover as much of the surface as possible. Visible marshmallow is okay and expected.
11. Bake at 350 degrees for 25 minutes. The cookie dough on top will be slightly golden brown when done.
12. Let the bars cool for 30 minutes at room temperature. Then place the bars in the refrigerator to set and chill for 2 hours. *CHILLING MUST BE DONE or the bars will fall apart.
13. Enjoy.
Peanut Butter S’mores 6 Layer Cookie Bars
Ingredients
Graham Cracker Chocolate Chip Cookie
- 1 cup graham crackers crushed
- 1 1/4 cup flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup butter room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 2 tsp vanilla
Six Layers S'mores Ingredients
- 6 Hershey Bars
- 1 cup peanut butter creamy
- 1 1/2 tbsp flour
- 7 oz marshmallow fluff
Instructions
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper.
- Whisk crushed graham crackers, flour, baking powder and salt in a medium bowl. Set aside.
- Cream the butter in a stand mixer until smooth and creamy. Add brown sugar and sugar and mix until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and vanilla and beat until combined.
- Add in the dry ingredients (graham crackers, flour, baking powder and salt) and mix until all is just combined. Do not overmix. Stir in chocolate chips.
- Place 2/3 of the cookie dough into the bottom of the prepared baking pan and press to cover entire bottom of pan.
- Using the chocolate bars, make an even layer of chocolate on top of the cookie dough layer in the pan.
- In small bowl, mix the 1 cup peanut butter with the 1 1/2 TBSP of flour and pinch of salt. Spread peanut butter mixture over chocolate bars in the pan.
- Create a layer of graham crackers by arranging the graham cracker squares on top of the peanut butter layer. Lightly press the graham crackers down slightly into the peanut butter without breaking them.
- Carefully spoon the marshmallow fluff on top of the graham crackers and spread into an even layer.
- Crumble the remaining cookie dough over the marshmallow layer. This will not completely cover the marshmallow but try to cover as much of the surface as possible. Visible marshmallow is okay and expected.
- Bake at 350 degrees for 25 minutes. The cookie dough on top will be slightly golden brown when done.
- Let the bars cool for 30 minutes at room temperature. Then place the bars in the refrigerator to set and chill for 2 hours. *CHILLING MUST BE DONE or the bars will fall apart.
Nutrition
