Peanut Butter Cup S’more Bars

Peanut Butter Cup S’more Bars

Made with:

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

  • PRINT

SERVING SIZE : 40 squares

Ingredients

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

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray two 12x18-inch half sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans. Place pan extender on prepared sheet pans.
    2. Beat butter and sugar until blended in large bowl. Add eggs; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.
    3. Press about 5-1/2 cups (about 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 12x18-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 squares.
    *If using convection oven, rotate pans one-half turn (180°) after 12 minutes of baking

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