Bake Club PB S’mores Bars



Makes 9 squares


Choco Bottom


3 tablespoons butter, melted

¼ cup cocoa powder

¼ cup flour

⅓ cup sugar

¼ teaspoon salt


Heat oven to 375F. Grease an 8x8” square baking dish.

Melted butter in a medium bowl. Add cocoa powder, flour, cocoa sugar and salt and stir to combine. Press evenly into baking dish.



PB-Graham Middle

½ cup peanut butter, softened

5 tablespoons butter, melted

2 teaspoons vanilla


½ cup sugar

⅓ cup graham cracker crumbs

½ tsp salt


In a medium bowl, mix together peanut butter, butter and vanilla until smooth. Stir in sugar, graham cracker crumbs and salt. Spread atop Choco Bottom


Choco Marsh Top

½ cups chocolate chips

1-2 cups mini marshmallows (about ⅓ of a 10 oz bag), depending on how big of a marshmallow person you/your crowd is.


Sprinkle chips and marshmallows atop pb-graham layer then bake for 20 minutes until your kitchen smells like a pb paradise and your fluff has started to caramelize- dangle it under the broiler for 30-60 seconds if you want a little more of a campfire vibe.

Cool completely before cutting into squares. Store in an airtight container at room temp for up to 5 days or in the fridge for up to 2 weeks.