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No Bake Peanut Butter S'mores Bars

No Bake Peanut Butter S’mores Bars

These No Bake Peanut Butter S’mores Bars combine a buttery graham cracker crust, gooey marshmallows, creamy peanut butter, and smooth chocolate topping — all without turning on the oven. Perfect for parties, summer gatherings, or a quick dessert that everyone will love!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 16 bars
Course: Bars, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • ¾ cup creamy peanut butter divided
  • 2 cups mini marshmallows
  • 1 ½ cups chocolate chips semi-sweet or milk
  • 1 tbsp coconut oil or shortening
  • Optional: crushed graham crackers extra marshmallows, or melted peanut butter for drizzling

Method
 

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup peanut butter. Stir well, then press firmly into a parchment-lined 8×8-inch pan to form an even crust.
  2. Layer marshmallows: Evenly scatter the mini marshmallows over the crust and gently press them down.
  3. Melt peanut butter and chocolate: In separate bowls, melt the remaining peanut butter and the chocolate chips (with coconut oil) in the microwave or over a double boiler until smooth.
  4. Add peanut butter layer: Pour melted peanut butter over the marshmallows and spread gently with a spatula.
  5. Add chocolate layer: Pour melted chocolate evenly over the peanut butter layer and smooth out the top.
  6. Decorate: Sprinkle with crushed graham crackers, extra marshmallows, or a drizzle of melted peanut butter if desired.
  7. Chill: Refrigerate for 1–2 hours, or until fully set. Slice into squares with a warm knife for clean cuts.

Notes

  • Press the crust firmly to prevent it from crumbling when sliced.
  • Chill the bars thoroughly before cutting to keep the layers neat.
  • Use mini marshmallows for even layering and easy cutting.
  • You can swap chocolate types (milk, dark, or white) to suit your taste.
  • Store in the refrigerator for up to 1 week or freeze for up to 2 months with parchment between layers.
  • Let bars sit at room temperature for 5–10 minutes before serving for the best texture.