Oh my lanta, do I have a treat for you today.
If you like peanut butter and you like s’mores (who doesn’t?!), then you will flip for my latest concoction.
You see, I have a bit of an obsession with making 7 Layer Bars, which are also called “Magic Bars” or “Holly Dolly Bars”…or just plain “awesome.” Whatever you call them, layering a ton of chocolate, marshmallow, peanuts, and Reese’s on top of a graham cracker crust is always a win in my book.
Today’s recipe is so incredibly easy. That’s the main reason why I love to make 7 Layer Bars: they hardly require any skill or thought. You’re literally throwing a bunch of items on top of eachother into a pan and baking. Between moving and planning the wedding, I’m all about easy baking these days!
No mixer required, no multiple bowls needed, no extra dirty dishes. Easy peasy.
Brainstorming these bars, I thought of all the flavors that make up a s’more. Graham crackers: those will be the crust. Chocolate: that will be the first and most important layer. Marshmallows: those will get nice and toasty on top. What will make up the rest of the layered dessert though? Peanut butter quickly came to mind as I thought of nice pairings for a s’more dessert. I love peanut butter s’mores.
The peanut butter comes in two forms: mini peanut butter cups and peanut butter chips (morsels). Yep, you’re getting a double dose of peanut butter. Would you expect anything less?
I used Reese’s mini peanut butter cups, the same kind I used to decorate my Peanut Butter Cupcakes with Dark Chocolate Frosting. You could also simply chop up a few regular Reese’s peanut butter cups instead.
Love these mini little guys!
The last two layers are peanuts and sweetened condensed milk. Peanuts are optional, but I loved the extra crunchy texture they gave each bite. If I made these again, I’d add even more peanuts! The sweetened condensed milk, however, is necessary. It is what will bind all of your other peanut butter s’more-y stuff together.
This recipe is for a small batch of 7 Layer Bars, made in a 8×8 size baking pan. Traditional recipes are made in a large 9×13 pan, making about 24-30 squares. Going over to a friends house for double date night, we didn’t need so many. Although Kevin did ask me if there were any leftover bars the next day. There was not.
Today’s recipe may easily be doubled if you’re making for a large family, party, or get together. It’s helpful to note that this recipe, because it’s small, does not use an entire 14 oz can of sweetened condensed milk – only 8 ounces. However, if you’d like to double this recipe and make it in a 9×13 pan, you may use a standard 14 oz can and double the rest of the ingredients.
Look at all that marshmallow goo! The goo is the best part.
Peanut Butter S’more 7 Layer Bars, can I eat you everyday? You’d certainly help me get the most out of my gym membership.
The bars take about 35 minutes in the oven. I covered the pan after about 18 minutes to avoid the marshmallows from getting too brown and looking burnt. Use your judgment – if the marshmallows are looking too brown, simply remove the pan from the oven and cover with aluminum foil before continuing to bake.
The most difficult part about making today’s recipe? Waiting for the bars to cool! If you don’t wait for the bars to completely cool down, your graham cracker crust will fall apart and the layers will crumble in your hands. Delicious? Yes. Pretty? No.
Being the queen of impatience, I simply stuck the pan into the refrigerator for about 45-60 minutes to speed the cooling process. Allowing the bars to cool at room temperature will take at least 2 hours.
The sturdy graham cracker crust is a s’moregasbord of tempting flavors and textures. You’ve got your crunchy peanuts, melty chocolate, smooth peanut butter chips, creamy peanut butter cups, and ultra gooey marshmallow madness. It’s heaven in bar form.
I’m telling you – these bars are SO easy to make! If you know how to pour things into a pan, you can make these. If you have tastebuds, you’ll like these. If you’re a s’more freak, you’ll LOVE these.
What are you waiting for? #gimmesmore
Makes 12 bars. Bars stay fresh at room temperature in a covered container for up to 10 days.
- 1 cup graham cracker crumbs (about 6 full graham crackers ground up)
- 1/4 cup salted butter, melted
- 1 cup chocolate chips (I used dark chocolate, but semi-sweet or milk chocolate are fine)
- 1/2 cup peanut butter chips
- 1 cup chopped Reese's Peanut Butter Cups or mini Reese's cups
- 3/4 cup mini marshmallows
- 1/2 cup peanuts
- 8 oz sweetened condensed milk (a little more than half of a standard 14 oz can)
- Preheat oven to 350F. Line 8-inch or 9-inch square baking pan with parchment paper. Spray generously with non-stick spray. Set aside.
- Stir together graham cracker crumbs and melted butter. Mixture will be relatively crumbly. Press onto the bottom of the prepared dish and slightly up the sides. Mixture will be thin, that's ok.
- Layer chocolate chips and next 4 ingredients (in that order) into prepared baking pan. Drizzle with sweetened condensed milk.
- Bake for 18 minutes. Remove from the oven and cover with aluminum foil. This will prevent the marshmallows from getting too brown. Place back into the oven and bake for 17-18 more minutes (for a total of 35-36 minutes). Allow to cool completely and lift the bars out of the pan using the edges of the parchment paper. Cut into 12 squares.
*Recipe may be doubled in a 9x13 baking pan. Double each ingredient, except for sweetened condensed milk. A standard 14 oz can of sweetened condensed milk may be used.
Recipe source: sallysbakingaddiction.com
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Do you call them Magic Bars, 7 Layer Bars, or Hello Dolly Bars?
Whatever they are, I call them addicting…
Peanut Butter + S’mores? I’m all about it!
106 Responses to “Peanut Butter S’more 7 Layer Bars.”
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