So I’ve followed American and Canadian food bloggers for about 10 years, that combined with having watched all the movies as a kid, I’ve pretty much always known what s’mores are. However, we NEVER had them. We don’t sell graham crackers here in Ireland, so even our attempts these days to recreate them aren’t quite the same.
I literally went and checked where there any I could order as I typed that because I’m genuinely intrigued. I thinking a crumbled digestive might have the same flavour but they are definitely thicker. Anyways….
The base for these bars is butter, crumbly, sweet, yet it holds together for slicing and I think is a pretty good replacement. Made with granola, the plainer the better, I opted for one without any nuts or seeds mixed in which I think definitely works best.
These come together in no time at all, you just have to be patient while they set. Because I used the melted chocolate peanut butter mix as opposed to just chocolate, the centre stays lovely and creamy and fudge like, slices with ease and at the same time melts deliciously in your warm hands when you tuck in. Deeeeeliciousness!
Peanut Butter S'mores BarsPrint Recipe
- **Biscuit Base**
- 200g granola
- 1 tbsp flour of choice
- 80g peanut butter*
- 70g butter, melted
- 80ml maple syrup
- 1 tbsp milled flaxseed
- Pinch of salt
- 150g dark chocolate chips or chunks
- 80g smooth peanut butter or nut butter of choice
- 30g coconut oil
- 2 handfuls of mini marshmallows
- 1 tbsp dark chocolate chips or chunks, optional
Preheat your oven to 180C (350F).
Line an 8 * 8 (I think the dish I used was closer to 6 * 8 which resulted in some thicker bars), with baking paper and lightly grease with spray oil.
Blitz granola to fine crumb in your high speed blender or food processor.
Mix together ground granola, flour and salt in a large bowl.
Mix together melted butter, peanut butter and maple syrup in a jug or bowl.
Add wet to dry and mix well to combine.
Place into your prepared dish/tin and spread evenly. Press down and smooth over the top with the back of a spoon. Bake in the preheated oven for 15 minutes.
Allow to cool for 10 minutes.
Melt chocolate in a jug in the microwave using 30 second increments. Add coconut oil and peanut butter and whisk together.
Preheat your grill at this point.
Pour chocolate over the base and top with marshmallows. Place under the preheated grill for 2- 3 minutes. DON’T TAKE YOUR EYES OFF THE BARS!!! They will burn easily! I turned my dish a few times and left them under the grill for about 2 minutes.
Remove from the grill, top with chocolate chips if using; these will melt a little and stick to the toasty marshmallows.
Allow to cool at room temperature for at least 10 minutes and then place into the fridge to set for a few hours or overnight before slicing. Slice and serve; I like to leave them to soften up at room temperature for 5-10 minutes before digging in depending on how hot a day it is!
Store bars in the fridge for up to a week!
*You can use any all natural nut butter, cashew, almond or even sunflower seed butter or tahini which is made of sesame seeds for a nut free versions.