Peanut Butter S’moreos

By Eat More Chocolate Team    ,   

May 27, 2015

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Grab a fork and gather more than one sweet tooth, because this dessert is a big, gooey mess that’s sure to have you coming back for more.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins



Preheat oven to 350°F and line an 8×8 pan with parchment paper.

If you have a food processor, pulse Oreos until all pieces are broken up. If you don’t have a food processor, you can place the cookies in a Ziploc bag and crush by pressing the bag with the bottom of a bowl or cup.

Place the Oreo crumbs into a medium bowl then add butter and milk until fully combined.

Press Oreo mixture into bottom of parchment lined 8×8 pan.

Bake Oreo crust for 6-7 minutes.

While crust is baking, warm peanut butter in the microwave for about 30 seconds.

When crust is finished baking, remove it from the oven and spread warm peanut butter on top.

Sprinkle chocolate chips over the layer of peanut butter.

Place halved marshmallows on top of the chocolate chip layer.

Bake for 30 seconds, or until marshmallows are slightly toasted. Be sure to watch them, as they can burn quickly! On the off chance you have a crème brŭlée torch, feel free to use that to toast the marshmallows.

Remove from oven and sprinkle chopped peanut butter cups over toasted marshmallows. Cut into 3 x 4 rows for 12 bars.


24 Oreos (I used gluten-free)

2 tablespoons butter or coconut oil, melted

1 tablespoon milk (any kind)

½ cup peanut butter

½ cup chocolate chips

24 marshmallows, halved

4 peanut butter cups, chopped