No Bake Peanut Butter S’mores
For the crust
1 cup butter, melted (2 sticks)
3 1/4 cups graham cracker crumbs
2 cups powdered sugar
1/4 cup Peanut Butter & Co. Smooth Operator
For the topping
1 large jar of marshmallow fluff
1 (12.5-ounce) bag of chocolate chips
3 tablespoons shortening
Directions: Line a 9×13-inch baking dish with aluminum foil sprayed with non-stick cooking spray. Microwave the butter until melted.
In a bowl, combine the butter, graham cracker crumbs, powdered sugar, and Peanut Butter & Co. Smooth Operator. Mix until well combined. Pour this mixture into the baking pan. Pack it down firmly with a spatula sprayed with non-stick cooking spray.
Spread the marshmallow fluff over the crust. The easiest way to do this is to first heat the marshmallow fluff in the microwave for 15-20 seconds. Then dip the spatula into a glass of hot water and use that to spread the fluff. Re-dip as needed to prevent the fluff from sticking to the spatula.
Heat the chocolate chips and shortening in a saucepan over medium heat. Stir the chocolate until all the chips are melted. Pour the chocolate over the marshmallow fluff, using a spatula to evenly spread the chocolate. Cover and refrigerate for 1 hour.
Once the bars are set, remove them from the pan using the tin foil and cut into squares. I recommend dipping a large knife into a bowl of warm water to prevent the marshmallow fluff from sticking to the knife. Re-dip as needed. Store in an airtight container in the refrigerator.
Prep time: 25 minutes
Cook Time: 0 minutes
Total time: 1 hour and 25 minutes (includes 1 hour chilling time)
Yield: 16-20 bars