Reese's Peanut Butter S'mores Oatmeal Cookie Bars - total indulgence in each bite!

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Name: Peanut Butter Smores Oatmeal Cookie Bars
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 12 Tbls unsalted butter melted; 2 c light brown sugar; 1/2 c creamy peanut butter; 2 eggs room temperature; 1 Tbls vanilla; 1 1/2 cups all-purpose flour; 3/4 cup graham cracker crumbs; 1 c old fashioned oats; 1 Tbls cornstarch; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 c Reese's peanut butter baking chips; 7 full-size Hershey's chocolate bars; 7 oz jar marshmallow fluff; 1 cup Reese's miniatures chopped

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INGREDIENTS

12 Tbls unsalted butter ; melted
2 c light brown sugar
1/2 c creamy peanut butter
2 eggs ; room temperature
1 Tbls vanilla
1 1/2 cups all-purpose flour
3/4 cup graham cracker crumbs
1 c old fashioned oats
1 Tbls cornstarch
2 1/2 tsp baking powder
1/2 tsp salt
1 c Reese's peanut butter baking chips
7 full-size Hershey's chocolate bars
7 oz jar marshmallow fluff
1 cup Reese's miniatures ; chopped

Servings

INSTRUCTIONS

Preheat oven to 350 degrees.

Line a 9x13 inch baking dish with parchment paper.

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.

Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl. 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.

NOTES

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Peanut Butter Smores Oatmeal Cookie Bars

12 Tbls unsalted butter melted
2 c light brown sugar
1/2 c creamy peanut butter
2 eggs room temperature
1 Tbls vanilla
1 1/2 cups all-purpose flour
3/4 cup graham cracker crumbs
1 c old fashioned oats
1 Tbls cornstarch
2 1/2 tsp baking powder
1/2 tsp salt
1 c Reese's peanut butter baking chips
7 full-size Hershey's chocolate bars
7 oz jar marshmallow fluff
1 cup Reese's miniatures chopped

Preheat oven to 350 degrees.

Line a 9x13 inch baking dish with parchment paper.

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.

Combine flour, graham cracker crumbs, oats, cornstarch, baking powder, and salt in a small mixing bowl.  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.

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Nutrition

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Serving Size: 1 Serving (64g)
Recipe Makes: 24 Servings

Calories: 212
Calories from Fat: 80 (38%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 1.1g
Cholesterol 16mg		5 %
Sodium 141.9mg		5 %
Potassium 111.4mg		3 %
Total Carbohydrate 30.8g		9 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 29.9g
Protein 3.3g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 212

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