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Six Layer Peanut Butter S’mores Bars | Gooey, Chocolatey, & Irresistible

If you’ve ever sat by a campfire with sticky fingers from making s’mores, you know just how magical the combination of graham crackers, chocolate, and marshmallows can be. But what if you could take those nostalgic flavors, add a creamy peanut butter twist, and transform them into a rich, layered dessert you can bake at home? That’s exactly what you get with these Six Layer Peanut Butter S’mores Bars. This dessert is everything indulgent rolled into one. It starts with a buttery graham cracker crust, followed by creamy peanut butter, marshmallows, chocolate chips, peanut butter chips, and a luscious ganache layer made with heavy cream and more chocolate. Each bite is chewy, gooey, crunchy, and oh-so-satisfying. Unlike traditional s’mores that you need a fire to make, these bars are baked in the oven, which means you can enjoy them any time of year. They’re perfect for potlucks, bake sales, family gatherings, or just as a decadent weekend treat. With six distinct yet harmonious layers, they’re as impressive to look at as they are delicious to eat.
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Prep Time 25 minutes
bake Cooling/Chill Time 2 hours 25 minutes
Total Time 2 hours 50 minutes
Servings: 16 bars
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s everything you’ll need to create these gooey layered bars:
  • 1 ½ cups graham cracker crumbs
  • ½ cup 1 stick unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 2 cups mini marshmallows
  • 1 cup semi-sweet chocolate chips
  • ½ cup peanut butter chips
  • 1 tbsp coconut oil
  • 1 cup heavy cream

Equipment

  • To make these Six Layer Peanut Butter S’mores Bars, you’ll need:
  • 9x13-inch baking pan
  • Parchment paper (for easy removal)
  • Mixing bowls (small, medium, and large)
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Saucepan (for ganache)
  • Microwave-safe bowl (optional, for melting chips)

Method
 

Step 1: Make the graham cracker crust
  1. Preheat oven to 350°F (175°C).
  2. Line a 9x13-inch baking pan with parchment paper.
  3. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until sandy and well combined.
  4. Press mixture firmly into the bottom of the pan to form a crust.
  5. Bake for 8–10 minutes, then set aside to cool slightly.
Step 2: Prepare the peanut butter layer
  1. In a medium bowl, mix creamy peanut butter with powdered sugar until smooth.
  2. Spread evenly over the cooled crust using a spatula.
Step 3: Add marshmallows and chips
  1. Sprinkle mini marshmallows evenly over the peanut butter layer.
  2. Scatter semi-sweet chocolate chips and peanut butter chips across the top.
Step 4: Bake the layers
  1. Return pan to oven and bake for 12–15 minutes, until marshmallows puff slightly and edges turn golden.
  2. Remove and let cool completely before adding ganache.
Step 5: Make the chocolate ganache
  1. Heat heavy cream in a small saucepan until just simmering.
  2. Pour over remaining chocolate chips in a heatproof bowl.
  3. Add coconut oil and whisk until smooth and glossy.
Step 6: Final layer
  1. Pour ganache evenly over the cooled bars.
  2. Use a spatula to spread to the edges.
  3. Chill in refrigerator for at least 2 hours to set.
Step 7: Slice and serve
  1. Lift bars out of the pan using parchment.
  2. Slice into squares or rectangles with a sharp knife.
  3. Serve chilled or at room temperature for gooeyness.

Notes

🧊 Storage & Reheating
Room Temperature: Keep in an airtight container up to 2 days.
Refrigerator: Store for up to 1 week. The bars hold their shape better when chilled.
Freezer: Wrap bars individually and freeze up to 2 months. Thaw in fridge overnight before eating.
Reheating: Not necessary, but if you want extra gooey marshmallows, microwave for 10 seconds.
🥄 Variations
Nut-Free Option: Replace peanut butter with cookie butter or sunflower seed butter.
Extra Chocolate: Add an extra drizzle of melted white chocolate on top.
Cookie Crust: Swap graham crackers for crushed Oreos or Biscoff cookies.
Rocky Road Style: Add chopped almonds and coconut flakes to the marshmallow layer.
S’mores Blondie Bars: Use blondie batter instead of a graham cracker crust for a thicker base.
Mini Version: Bake in a muffin tin for individual s’mores cups.
❓ 10 FAQs
Can I use chunky peanut butter?
Yes, but creamy spreads more evenly for this recipe.
Do I need to toast the marshmallows first?
No, baking them with the bars gives them the right texture.
Can I make this without coconut oil?
Yes, just omit it—the ganache may be slightly less glossy.
How do I cut clean slices?
Use a sharp knife dipped in hot water, then wiped dry before each cut.
Can I make these bars gluten-free?
Yes, use gluten-free graham crackers.
Do the bars need to stay refrigerated?
They’re best kept chilled so the ganache sets, but can be served at room temperature.
Can I use large marshmallows instead of mini?
Yes, chop them into smaller pieces before layering.
Can I double this recipe?
Yes, just use a larger pan or make two batches.
How sweet are these bars?
Very sweet and indulgent—perfect for dessert lovers!
Can I add caramel?
Absolutely! Drizzle caramel sauce between layers for extra richness.
🏁 Conclusion
These Six Layer Peanut Butter S’mores Bars are the ultimate indulgence. With their buttery graham cracker crust, creamy peanut butter, gooey marshmallows, melted chips, and silky ganache topping, they deliver all the flavors of a classic campfire s’more in a sophisticated layered dessert.
Whether you’re hosting a party, baking for a potluck, or just craving something sweet and decadent, these bars are guaranteed to impress. They’re easy to prepare, fun to customize, and absolutely irresistible once chilled and sliced.
So skip the campfire and bring the magic of s’mores indoors with this indulgent peanut butter twist. One bite, and you’ll see why these Six Layer Peanut Butter S’mores Bars are destined to become your new go-to dessert.