Peanut Butter S’mores Brownies!

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Chocolate? Peanut butter? Graham crackers? Marshmallows? What’s not to love!?

When I was growing up, my family and I would go camping at least once a year. I LOVE camping. Building the campsite, going hiking, building campfires, and, always, making s’mores.

Such a simple concept– Take graham cracker; put on square of chocolate, add marshmallow, and enjoy!

But what to do when you cannot easily create a campfire? Why, you make these bars of course!

Naturally when creating these, I thought the addition of peanut butter would be a delicious one. OoOo my yes, a wise decision.

(IF you want a more traditional s’mores bar, you can just leave out the peanut butter! However, trust me, if you’re a peanut butter fan…just do it)

Let’s dive right in, shall we?

Preheat your oven– 325 degrees F.

For the crust, you’ll need graham cracker crumbs and melted butter. Mix those together and press them into the bottom of a foil-lined 13×9 inch pan, like so:

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Set that aside.

Now, onto the chocolate goodness of the brownies…

Melt your butter in the microwave and pour it into a large mixing bowl. Add in your sugar and vanilla. Whisk thoroughly. Then, add in all of the eggs and beat very well. Stir in the cocoa powder. Finally, gently fold in your dry ingredients. Voila! You have amazing, smooth, luscious homemade brownie batter.

Spread that on over your graham cracker crust:

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Next up, the creamy peanut butter. Place about a cup (or really, 2 cups) of peanut butter in a small bowl and microwave it for about 30 seconds. Drizzle the PB all over your brownie batter, covering as much of the batter as you can.

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Using a knife, swirl the peanut butter through the brownie batter. It’ll look something like this:

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Bake in the preheated oven for about 30 minutes, or until the center is juuuuuuuuust set. You definitely don’t want to overbake ’em!

Take the brownies out of the oven…

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And change the oven temperature to broil.

On the brownies, line up marshmallows in rows on the whole pan, like so:

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Now place the pan back into the oven, under the broiler. Turn on your oven light and close the oven door. Keep a close eye on the marshmallows– you’re toasting them! You want to remove the pan from the oven when you have gooood golden brown ‘mallows.

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Remove the pan from the oven and press a square of a Hershey bar on top of each marshmallow.

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It’s like a giant s’mores checkerboard!

If you can contain yourself, allow the pan to cool completely before cutting into them; it’ll be easier to cut that way. Now, as you probably know by now, I like to try everything when it’s warm from the oven. So, I waited about 15 minutes and then cut into part of it.

Yes, the marshallows are gooey when it’s still warm, but when on earth is gooey a bad thing?!

I cut them so that each bar had a Hershey square and marshmallow on top of it.

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These are the perfect Fall treat (or summer, or winter, or spring…) No campfire required, and makes a whole bunch all at once!

I made these for a friend’s birthday, and brought the rest into work.

Get ready to impress your friends…they’re going to LOVE these!

Keep reading for the text-recipe.

Happy Baking!!

Peanut Butter S’mores Brownies!
Makes about 35 squares.

Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted

Brownies:
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
2 sticks butter, melted
2 cups sugar
2 tsp vanilla
3/4 cup unsweetened cocoa powder
4 eggs, slightly beaten

Topping:
1-2 cups peanut butter (depending on how much peanut-buttery-ness you’re looking for)
about 35 Marshmallows
Hershey bars (or 35 Hershey’s minis)

Directions:
1) Preheat your oven to 325 degrees F. Line a 13×9 inch pan with foil. Spray the foil with non-stick spray. Set aside.

2) In a medium-sized bowl, stir together the graham cracker crumbs and the 1/2 cup melted butter. Press the crust into the bottom of the foil-lined pan.

3) In another medium bowl, whisk together the flour, baking powder, and salt. Set that aside.

4) In a large bowl, whisk together the melted butter, granulated sugar, and vanilla. Add in the eggs and beat vigorously. Then, add in the cocoa powder and mix again.

5) Switch to a rubber spatula and fold in your flour mixture. Once there are no more flour streaks, you’re batter is done!

6) Spread the batter over your crust in the prepared pan.

7) Now, in a small bowl, microwave the 1-2 cups peanut butter for about 30 seconds, until it is a drizzle-able consistency. Drizzle the peanut butter over the brownie batter in the pan. Using a knife, swirl the peanut butter into the brownie batter.

8) Bake in the preheated oven for about 30 minutes.

9) Remove the brownies from the oven. Line up marshmallows over the whole top of the pan. I used 35 marshmallows (5 down, 7 across).

10) Switch the oven temperature to broil. Place the pan back in the oven. Turn the oven light on and close the oven door. Watch carefully as your marshmallows toast in the oven! As soon as they are your desired golden brown, remove the pan from the oven.

11) Take your Hershey chocolate squares and press 1 square on top of each marshmallow.

12) Allow the brownies to cool completely. Cut them so that there is a marshmallow and chocolate square on each bar.

Nomm….serve & enjoy!!

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What else do you like to roast over a campfire? I’ll start…I do popcorn & croissant dough!!

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