Peanut Butter Cup S’more Bars

Peanut Butter Cup S’more Bars

Made with:

REESE'S Peanut Butter Cups, unwrapped (Item# 40001)


2 lbs. (4 cups) butter or margarine, softened
3 lbs. (6 cups ) sugar
14 oz. (8 whole) eggs
2 lbs. 8 oz. (8 cups) all-purpose flour
2 lbs. (8 cups) graham cracker crumbs
2 Tbsp. + 2 tsp. baking powder
Appoximately 88 REESE'S Peanut Butter Cups, unwrapped ( Item# 40001), divided
2 lbs. 10 oz. (12 cups) marshmallow creme, divided


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray two 13x18-inch half sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Place pan extender on prepared sheet pans.
    2. Mix together butter and sugar in large bowl of mixer fitted with paddle attachment until blended. Add eggs; mixing until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; mixing until well blended.
    3. Press approximately 5-1/2 cups (approximately 3 lbs. 6 oz.) of dough onto bottom of two prepared half sheet pans. Lightly press 44 REESE'S Peanut Butter Cups, cutting to fit as necessary, into the dough on EACH half sheet pan. Spread 6 cups (1 lb. 5 oz.) marshmallow crème, covering peanut butter cups, over two half sheet pans of peanut butter cups.
    4. Divide remaining dough in half, forming each half into a ball. Place EACH ball on large sheet of waxed paper. With fingers, flatten and shape into 13x18-inch rectangle. Pick up waxed paper, supporting dough with hands. Flip dough onto marshmallow crème; press down lightly. Peel off waxed paper. Repeat for second ball.
    5. Bake 20 to 30 minutes* or until edges just begin to brown. Cool completely in pan on wire rack. Cut into 3-inch squares.
    *If using convection oven, rotate pans one-half turn (180°) after 12 minutes of baking

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