Reese’s s’mores are the ultimate treat. The melty chocolate, toasted marshmallows, and that irresistible peanut butter combo are insanely good. You’ve got to try this quick, easy, and delicious dessert!
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If you’ve never tried Reese’s S’mores bars, get ready for a treat that’s pure magic! This dessert brings together the cozy campfire vibes of s’mores and the unbeatable combo of chocolate and peanut butter from Reese’s. Plus, you only need a few simple ingredients to bring this delicious creation to life.
These bars are super easy to make — just 10 minutes of prep, and they’re ready to bake. What comes out of the oven is pure perfection: gooey, crunchy, and packed with sweet, creamy flavors. Trust me, these bars are so good, they’ll disappear faster than you can make them!
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Why You’ll Love Making Reese’s S’mores
- No Special Skills: If you can roast a marshmallow and unwrap a peanut butter cup, you can make these. There are no complex techniques required.
- Year-Round Fun: While perfect for eating around summer campfires, these s’mores are actually made indoors using your oven so you can enjoy this sweet-and-salty combo anytime.
- Crowd Pleaser: The classic combo of chocolate, peanut butter, and marshmallow is universally loved. Plus, watching the peanut butter cups get all melty is half the fun.
- Gooey and Irresistible: The melty marshmallows and peanut butter cups create a texture and flavor that’s impossible to resist and is a guaranteed hit with both kids and adults.
🍪 Trust me, the way my kids light up when I surprise them with special cookies for snacks makes it totally worth the effort to get baking!
Recipe Ingredients
- Butter
- Brown sugar
- Sugar
- Egg
- Vanilla
- Flour
- Baking powder
- Salt
- Graham Crackers — or graham cracker crumbs
- Reese’s Cups — regular or fun-sized
- Chocolate Chips — semi-sweet or milk chocolate (or a mix!)
- Marshmallow Creme
See the recipe card below for full information on ingredients and quantities.
How to Make Reese’s S’mores Bars
Step 1: Heat your oven to 350°F and get your pan ready. Take a 9-inch square baking pan and line it with foil, leaving some hanging over the edges to help you lift the bars out later. Give the foil a light coating of cooking spray.
Step 2: In a bowl, cream together butter and sugar until it’s light and fluffy. Add the egg and vanilla, giving it a good mix. Then fold in your flour and graham cracker crumbs until everything’s well combined.
Step 3: Press about two-thirds of your graham cracker mixture into the bottom of the pan to create your base. Now comes the fun part — layer on those Reese’s Cups and chocolate chips, then spread a generous layer of marshmallow creme on top. Crumble your remaining dough over everything.
Step 4: Pop it in the oven for 25 minutes, or until you see a nice golden brown color on top. Let it cool in the pan for an hour. Then, use those foil edges to lift the whole thing out. Let it cool completely before cutting into squares with a sharp knife.
Recipe FAQs
While you can substitute regular chocolate bars, you’ll miss out on that signature peanut butter flavor that makes these s’mores bars special. If you do swap them out, try adding a thin layer of peanut butter to keep that creamy nutty taste.
The most common reason for overly gooey bars is not letting them cool completely. These bars need that full hour of cooling in the pan, plus additional time after removing them. For cleaner cuts, try chilling them for 30 minutes before slicing with a sharp knife dipped in hot water.
Yes! These bars can be made 1-2 days in advance of your event. Just make sure they’re completely cool before storing them. The flavors actually meld together nicely after a day, making them even more delicious.
Expert Tips
- Prevent Crumbling: The key to sturdy s’mores bars starts with the base. Press the graham cracker mixture firmly and evenly into your pan. Use the bottom of a measuring cup to really compact it – this prevents crumbling when you cut the bars later.
- Clean Cuts: For clean, professional-looking cuts, cool for an hour and then chill your bars for 15-20 minutes before slicing. Use a sharp knife dipped in hot water and wiped clean between each cut. Long, steady strokes work better than sawing motions.
- Basic Toppings: While it’s tempting to pile on extra toppings, resist the urge to overload! Too many add-ins can make the bars fall apart. Stick to the recommended amounts of Reese’s Cups and chocolate chips to maintain the perfect balance.
Storage Tips & Tricks
To keep your Reese’s s’mores bars fresh, store them in an airtight container at room temperature for up to 3 days. If you prefer them warm and gooey, simply pop a piece in the microwave for 10-15 seconds before enjoying.
For longer storage, you can freeze the bars for up to a month — just wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag. Thaw at room temperature or reheat in the oven for a few minutes to bring back that just-baked goodness!
More Dessert Recipes To Consider
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Reese’s S’mores Bars – The Best Peanut Butter S’mores Bar Recipe
Ingredients
- ½ cup butter, softened
- ¼ cup packed brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 11/4 cups flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 graham crackers, crushed into crumbs
- 9-12 regular sized Reese’s Cups, or the equivalent if using fun-sized
- ⅔ cup chocolate chips, semi-sweet or milk
- 1 (7- ounce) container marshmallow creme
Instructions
- Preheat the oven to 350°. Line an 9-inch square baking pan with foil (let the foil hang over all the edges so that you can use it to pull the bars out of the pan later) and grease the foil well.
- To make the dough combine the butter and sugar in a large bowl and beat until light in color and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Add the flour and stir until well combined. Stir in the graham cracker crumbs.
- Press ⅔ of the dough into the bottom of the baking dish. unwrap and place Reese’s Cups evenly over the dough, sprinkle the chocolate chips evenly over the Reese’s (letting them fall into the cracks), and then carefully spread the whole container of marshmallow creme over the chocolate. Then gently press the remaining dough evenly over the marshmallow creme.
- Bake for 25 minutes until the crust starts to turn golden brown. Remove from the oven and allow the bars to cook for an hour in the pan. After an hour use the edges of the foil to remove the bars from the pan. Let the bars cool on a wire rack (in the foil) out of the pan until set (this will take a couple of hours).
- To cut the bars use a sharp knife and clean it in between each cut. These are sticky! I had to stick my bars in the fridge for an hour before cutting.
Notes
- Add a drizzle of melted chocolate, a sprinkle of sea salt, or even crushed nuts for an extra layer of flavor and texture.
- Mini Reese’s cups are easier to layer and distribute evenly, ensuring every bite has that perfect peanut butter-chocolate balance.
- For that perfect golden-brown finish, keep a close eye on them in the oven or over the campfire—they can go from perfectly toasted to burnt in seconds!
- Don’t skip the foil lining step! Make sure it extends over the edges of your pan by at least 2 inches. This creates handles that make removing the bars a breeze and prevents any sticky marshmallow from cementing your dessert to the pan.
Madison Finchem
Reese’s S’mores Bars