Peanut Butter S’more 7 Layer Bars

By srumbel

Makes 12 bars. Bars stay fresh at room temperature in a covered container for up to 10 days.

The sturdy graham cracker crust is a s’moregasbord of tempting flavors and textures. You’ve got your crunchy peanuts, melty chocolate, smooth peanut butter chips, creamy peanut butter cups, and ultra gooey marshmallow madness. It’s heaven in bar form.

from sallysbakingaddiction

Ingredients

• 1 cup graham cracker crumbs (about 6 full graham crackers ground up)
• 1/4 cup salted butter, melted
• 1 cup chocolate chips (I used dark chocolate, but semi-sweet or milk chocolate are fine)
• 1/2 cup peanut butter chips
• 1 cup chopped Reese's Peanut Butter Cups or mini Reese's cups
• 3/4 cup mini marshmallows
• 1/2 cup peanuts
• 8 oz sweetened condensed milk (a little more than half of a standard 14 oz can)

Preparation

Step 1

Preheat oven to 350F. Line 8-inch or 9-inch square baking pan with parchment paper. Spray generously with non-stick spray. Set aside.
Stir together graham cracker crumbs and melted butter. Mixture will be relatively crumbly. Press onto the bottom of the prepared dish and slightly up the sides. Mixture will be thin, that's ok.
Layer chocolate chips and next 4 ingredients (in that order) into prepared baking pan. Drizzle with sweetened condensed milk.
Bake for 18 minutes. Remove from the oven and cover with aluminum foil. This will prevent the marshmallows from getting too brown. Place back into the oven and bake for 17-18 more minutes (for a total of 35-36 minutes). Allow to cool completely and lift the bars out of the pan using the edges of the parchment paper. Cut into 12 squares.
Notes

*Recipe may be doubled in a 9x13 baking pan. Double each ingredient, except for sweetened condensed milk. A standard 14 oz can of sweetened condensed milk may be used.

Recipe source: sallysbakingaddiction.com