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Peanut Butter S'mores No Bake Brownies

Decadent Peanut Butter S'mores No Bake Brownies can be whipped up in a jiffy and are just perfect for the hot summer months!
Course Dessert
Cuisine American
Keyword no bake brownies, peanut butter s'mores no bake brownies
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24 brownies
Calories 258kcal
Author Trish - Mom On Timeout


  • 3/4 cup unsalted butter
  • 1/4 cup creamy peanut butter I used Skippy Naturals
  • 1 cup granulated sugar
  • 2 large eggs lightly beaten
  • 1 tsp vanilla
  • 2 1/2 cups graham cracker crumbs
  • 1 cup semi-sweet chocolate chips
  • 2 cups miniature marshmallows


  • 1 cup semi-sweet chocolate chips
  • 1/4 cup peanut butter


  • Line a 9x9 inch baking pan with parchment paper or lightly grease. Set aside.
  • Melt the butter and peanut butter together in the top of a double broiler.
  • Whisk in the sugar until completely dissolved.
  • Scoop out a half cup of the butter-sugar mixture and whisk it into the eggs to temper them.
  • Whisk the tempered eggs into the butter-sugar mixture until nice and thick, 3-4 minutes.
  • Remove the top of the double broiler from heat and stir in the vanilla and graham cracker crumbs.
  • Finally fold in the chocolate chips and marshmallows.
  • Spread the batter into the prepared pan and chill for 2 to 3 hours.


  • Melt the chocolate chips and peanut butter together in a microwave safe container in 30 second intervals, stirring in between.
  • Spread the frosting on top of the cooled brownies. Let the brownies chill for another hour before cutting into squares.
  • The brownies are firmer when chilled, slightly softer at room temperature. I prefer mine refrigerated. Store leftover brownies in an airtight container for up to 5 days.


Calories: 258kcal | Carbohydrates: 27g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 93mg | Potassium: 142mg | Fiber: 2g | Sugar: 19g | Vitamin A: 205IU | Calcium: 22mg | Iron: 1mg