Peanut Butter Smores Oatmeal Cookie Bars
Reese's Peanut Butter S'mores Oatmeal Cookie Bars - total indulgence in each bite!
Servings 24 bars
Calories 328kcal
Ingredients
- 12 tablespoons butter melted
- 2 cups light brown sugar
- ½ cup creamy peanut butter
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup graham cracker crumbs
- 1 cup old fashioned oats
- 1 tablespoon cornstarch
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup Reese's peanut butter baking chips
- 7 full-size Hershey's chocolate bars
- 7 ounces marshmallow fluff
- 1 cup Reese's miniatures chopped
Instructions
- Preheat oven to 350°F. Line a 9x13 inch baking dish with parchment paper and set aside.
- Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
- Add eggs one at a time, mixing well after each egg. Add in vanilla extract.
- Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl. Whisk to combine.
- Add the flour mixture to the butter mixture, slowly stirring until well combined.
- Stir in the peanut butter chips.
- Refrigerate cookie dough for at least 30 minutes.
- Spread 2/3 of the dough on the bottom of the pan.
- Top with Hershey's bars, breaking apart as needed.
- Spread marshmallow fluff on top of Hershey's bars.
- Stir chopped Reese's into remaining cookie dough.
- Drop the remaining dough on top by the teaspoon. It doesn't have to be perfect and it won't cover all the marshmallow fluff.
- Bake for 25-30 minutes. Let cool completely and then cut into bars.
Nutrition
Calories: 328kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 163mg | Potassium: 217mg | Fiber: 2g | Sugar: 37g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg