These six layer s’mores bars are everything you could ever want in a s’mores! They start with a layer of graham cracker chocolate chip cookie dough, then a layer of chocolate, a layer of peanut butter, a layer of graham crackers, a layer of marshmallow fluff, and a final layer of more cookie dough on top. They’re absolutely insane but everyone absolutely LOVES them!
What goes in to six layer peanut butter s’mores bars?
Ok there’s a lot going on with these bars so let’s break this down:
- Layer 1: Graham cracker chocolate chip cookie dough – This is the homemade portion of the recipe and it makes the most buttery and rich base for these bars!
- Layer 2: Hershey’s chocolate bars – I know Hershey’s isn’t the BEST chocolate out there, but it’s just what makes a s’more a s’more.
- Layer 3: Peanut butter – The creamy peanut butter is mixed with a bit of flour and salt to help create a thicker consistency once baked.
- Layer 4: Graham crackers – This added layer of crunch is VERY needed, and it also recreates the similar experience of eating a bonfire s’more.
- Layer 5: Marshmallow fluff – I experimented with homemade fluff as well as regular marshmallows, and store bought marshmallow fluff was the clear winner. It stays in tact to reveal a distinct layer of marshmallow.
- Layer 6: More cookie dough – The rest of the cookie dough is crumbled on top to nearly cover the surface. When baked, the top layer is a delicious mix of both fluff and dough.
Everything is baked together all at once to create a heavenly stack of s’mores goodness!
Tips for baking six layer s’mores bars
Even though these bars are baked with six layers, they’re actually very easy to make! Here are my top tips to ensure they turn out just right:
- The Pan – For the best results, use a perfectly square light-colored metal baking pan. If using glass or ceramic, it’s lightly the edges will over bake. Plus, those perfectly square edges make it much easier to lay down the layers! I linked one of my favorite pans at the bottom of the recipe card.
- Flour – When measuring the flour, I always suggest using a food scale for accuracy. Otherwise, spoon the flour into a measuring cup and level it off for a light and fluffy cup of flour. Never scoop directly into the flour as this packs it down into the cup, leaving you with too much added flour.
- Graham Crackers – 1 cup of graham cracker crumbs is about 1 sleeve of graham crackers, but don’t base your measurements solely off of the sleeve. Different brands packaged their graham crackers in different amounts, so make sure to still measure out to 1 cup before adding to the dough.
- Chocolate Chips – At the end, the dough becomes rather thick and crumbly, so I find that kneading in the chips by hand is the best option. Just be careful not to over work the dough!
- Layers – When placing each layer, try to place or spread as evenly as possible. So press the dough flat, layer the chocolate in one single layer that completely covers the dough, spread the peanut butter from edge to edge in an even layer, arrange the graham crackers the same as the chocolate, spread the fluff the same as the peanut butter, and crumble the dough in an even arrangement over the fluff.
- Chilling – It’s very important that these bars chill for at least an hour and a half. There’s a lot going on in these very thick bars, so they need to be completely cooled before slicing. Otherwise, they could fall apart.
S’mores Bars FAQs
Sure! Just chill the bars overnight and they’ll be ready to go the next day.
If you don’t prefer Hershey’s or would like a different type of chocolate, any chocolate bar will work.
Unfortunately not as creamy peanut butter is nice and thick so it can handle the weight of the layers above it. Stick with a classic creamy peanut butter like Jif or Skippy.
I tried marshmallows and they were ok, but they don’t hold up well over time. They tend to turn dry and chewy the next day whereas fluff stays nice and soft.
I hesitate to say yes, only because there’s a lot of weight in these bars so I worry they might struggle to bake all the way through if using a larger 9×13 pan. It’s at your own risk!
Once chilled and sliced, these bars will keep at room temperature for a couple days or even longer in the refrigerator (about 5 days). If you’re baking them ahead of time and slicing at a later date, I suggest only chilling for 1 night for maximum freshness.
For more s’mores dessert recipes, check out my:
- Gooey Chocolate S’mores Bars
- Snickerdoodle S’mores Cookies
- No Bake S’mores Cheesecake
- Toasted S’mores Cupcakes
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these peanut butter s’mores bars. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print