Instructions
HOW TO MAKE REESE’S PEANUT BUTTER S’MORES OATMEAL COOKIE BARS, IF YOU LIKED IT SAY HELLO
- 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
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Preheat oven to 350°F. Line a 9×13 inch baking dish with parchment paper and set aside.
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Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
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Add eggs one at a time, mixing well after each egg. Add in vanilla extract.
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Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl. Whisk to combine.
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Add the flour mixture to the butter mixture, slowly stirring until well combined.
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Stir in the peanut butter chips.
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Refrigerate cookie dough for at least 30 minutes.
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Spread 2/3 of the dough on the bottom of the pan.
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Top with Hershey’s bars, breaking apart as needed.
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Spread marshmallow fluff on top of Hershey’s bars.
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Stir chopped Reese’s into remaining cookie dough.
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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.
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Bake for 25-30 minutes. Let cool completely and then cut into bars.
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
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