Brown sugar, Reese's Peanut Butter Cups, 1 egg, vanilla extract, Fluff, baking powder, salt, graham cracker crumbs,and flour. Easy, right?
Just cream the butter and sugars with a maixer thill it's fluffy and grogeous. Mix in the egg and vanilla. Turn that badboy down to low and add the rest of the dry ingredients till combined. Take a little more than half of the dough and press it into a prepared 8x8 baking dish. I lined mine with aluminum foil and sparyed it with some non-stick spray, but parchment paper would work too. Just line it with something to make sure you can get it out of the dish, that fluff will stick like glue to EVERYTHING! Except your hands, I've got a trick for that coming up in a minute. GENTLY press the peanut butter cups into the dough. I say gently becase I really tried to get one down in there and accidentally pushed all the peanut butter filling out the sides. Ooops. The upside of that little blunder? I had a "very good reason" to eat one without feeling bad about it. Ha! Right, 'cause I would have totally done that anyway but I enjoy rationalizing things to myself.
Now comes the fun part... FLUFF! Man, I love this gooey, sticky, sweet stuff. I'm not a big fan of plain marshmallows unless they're toasted, but Fluff I can wat with a spoon right out of the tub. It's a little sweeter than your average marshmallow out of a bag and the texture is much silkier. So. Good. Anyway, just dollop some of it on top of your peanut butter cups. I'd say I used about a cup and a half but I didn't measure it. Just be sure to use enough to cover the whole thing.
That delcious-ness (is that even a word?) is really sticky but lucky for me (and you, now) I watch a lot of The Food Network. By "a lot" I mean it's on a tv in my house pretty much any time the Munchkin and the Nugget haven't commandeered it for Strawberry Shortcake or Thomas the Tank Engine. I'm not neccessarily "watching" it all day, but I pick up little tidbits of info just listening while I'm coloring with the kiddoes or folding laundry or whatever elase it is I do to fill my days. Thanks to Ina Garten, I have learned that if you wet your fingers most sticky stuff won't stick too badly. So just run your fingers under some water and smoosh that Fluff out to each corner of the dish. You may have to wet them a couple of times. You'll still get some on you but at least it won't be too difficult to get off.
Then take the rest of the dough in your bowl and dump in onto a non-stick surface. I used my Silpat, beacuse I'm borderline obsessed with it. Not really, but I have 2 and they are used almost every day in my house. Now press that dough into an 8x8 square, or as close as you can get it. My sweet Munchkin had just woken up from her nap at this point and wanted to supervise my skills... judging by that precious smile I think she approves of my dough-shaping.
So close, we're so close to putting this in the oven!! You've just got to put the top on. I picked up the whole silpat and inverted it on top of the layer of Fluff in my dish. The dough was pretty thin so I wasn't sure I'd be able to pick it up in one piece. And now, in the oven it goes. Preheated to 350* for 30 -35 minutes. The smell is heavenly. At the time it seemed like the longes 35 minutes of my life because I wanted to tear into them so badly.
Here is the finished product... looks rather un-impressive doesn't it? Just you wait my friends, just you wait. Dig deep within yourself to find the will-power to let this sit out for an hour or two so the chocolate can reset then slice away. I'm sure this would be lovely cut into bars but that's not how we roll in this house. We just cut and eat as we go. But look, just LOOK and how awesome this is!!
I promise, you will not regret making these. And niether will the rest of your family!!
Peanut Butter Cup S'Mores Bars
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
9 peanut butter cups, regular size
1 1/2 cups marshmallow fluff (give or take- just be sure to cover the peanut butter cups)
- Preheat the oven to 350 degrees. Line an 8×8 baking dishing with parchment paper; coat lightly with cooking spray.
- 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.
- Spread a little more than hlaf 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.
- 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.
