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closeup of chocolate peanut butter graham cracker bars
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Chocolate Peanut Butter Graham Cracker Bars (S’mores Bars)

Chocolate Peanut Butter Graham Cracker Bars elevate the classic campfire treat into an impressive dessert. Sweet, salty, and so scrumptious!
Author: Donna Elick
Servings: 16
Prep Time15 minutes
Cook Time10 minutes
cooling time1 hour
Total Time1 hour 25 minutes

Ingredients

For the crust:

  • 1 1/2 cups graham cracker crumbs about 10–12 whole sheets
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted

For the peanut butter filling:

  • 1 cup creamy peanut butter
  • 6 tablespoons unsalted butter softened
  • 2 cups powdered sugar
  • pinch of salt

For the ganache layer:

  • 12 ounces semi-sweet chocolate chips about 2 cups
  • 1/2 cup heavy cream

Toppings:

  • 1 cup mini marshmallows
  • 1 sheet graham crackers crumbled into coarse chunks
  • 1/4 cup semi-sweet chocolate chips

Instructions

  • Prepare the Pan: Preheat the oven to 350°F. Line an 8 x 8-inch pan with parchment paper, leaving overhangs for easy removal. Lightly grease the parchment paper.
  • Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened.
  • Press the mixture firmly into the bottom of the prepared pan using the back of a spatula or the bottom of a measuring cup. Bake for 10 minutes, then set aside to cool slightly.
  • Prepare the Peanut Butter Filling: In a medium mixing bowl, combine the peanut butter, softened butter, powdered sugar, and a pinch of salt. Use an electric mixer to blend until smooth and creamy, scraping down the sides of the bowl as needed.
  • Spread the filling evenly over the cooled crust.
  • Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to bubble slightly.
  • Place the chocolate chips in a heatproof bowl and pour the hot cream over the top. Let sit for 1 minute, then whisk until smooth and glossy. Spread the ganache over the peanut butter layer, smoothing it evenly with an offset spatula.
  • Add Toppings: Top the ganache with mini marshmallows and crumbled graham crackers. Place under the broiler for 1–2 minutes, watching carefully to toast the marshmallows and graham crackers to your liking.
  • Cool and Slice: Let the bars cool at room temperature for 10 minutes. Sprinkle with additional chocolate chips. Allow to cool completely for at least 1 hour before slicing into 16 squares. For clean cuts, use a sharp knife warmed under hot water and dried between cuts.

Notes

Make-Ahead Tips: The bars can be made up to 2 days in advance. Store uncut bars in the refrigerator and toast the marshmallows just before serving for the freshest taste.
Storage: Store in an airtight container at room temperature for up to 5 days.
Customization Ideas: Experiment with different chocolates for the ganache layer, such as milk or dark chocolate. For added crunch, mix crushed peanuts or pretzels into the peanut butter filling.
Parchment Paper Tip: Ensure parchment paper overhangs on all sides for easy removal of the bars from the pan.

Nutrition

Serving: 1 | Calories: 450cal | Carbohydrates: 43g | Protein: 6g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 32mg | Sodium: 129mg | Sugar: 32g | Fiber: 3g | Calcium: 37mg | Iron: 2mg