No Bake Peanut Butter S’mores Bars

by Erin

What is your preferred method of melting chocolate? Do you use a double broiler? Or do you microwave it in intervals? Do you use chocolate chips, or something else? I’m curious because I tried three methods of melting chocolate chips that I know of without any success in the process of making these bars. I’ve used the same methods in the past and have had no problems but this time around all I managed to create was seized/burned chocolate, so you can imagine my frustration. I was tempted to put the bag outside and let the sun melt them, but I had already used up a bag and a half in my failed attempts and decided to call it a day since I had no desire to go back to the grocery store.

Day two of attempting to melt chocolate also failed, but then I added a little canola oil to the seized chocolate and it was rejuvenated. I still cannot figure out what I did wrong since I have melted chocolate countless times without any issue. The blame will have to settle on the unfamiliar kitchen appliances. But thankfully, I was able to save what I had in order to still make these bars. It might not be as hot with summer winding down, but no bake desserts are still wonderful to have around. Especially those involving s’mores and peanut butter ;-).

One year ago: Biscoff Cinnamon Rolls


Makes 16 bars



1 sleeve graham crackers (about 8 sheets)

3 Tbsp unsalted butter

6 Tbsp creamy peanut butter

1/2 cup powdered sugar


1/3 cup creamy peanut butter

2 Tbsp unsalted butter

2 Tbsp powdered sugar

3/4 cup mini-marshmallows


6 oz. (about 3/4 cup or half a bag) chocolate chips

1 Tbsp unsalted butter


  1. In a food processor, pulse the graham crackers until they are in crumbs.  (You can really use whatever method to make crumbs that you want).  In a bowl, combine the 3 tablespoons of butter and 6 tablespoons of peanut butter.  Microwave for 30 seconds.  Stir, continue to heat until completely melted, and combined.  In a large bowl combine the peanut butter mixture, graham crackers and powdered sugar.  Stir until everything is mixed together.  Press into an 8×8 pan.
  2. To make the filling melt together 1/3 cup peanut butter and 2 tablespoons of butter. Stir in the 2 tablespoons of powdered sugar.  Mix until smooth.  Pour over the graham cracker crust, spreading to cover the entire crust.  Gently press the marshmallows into the peanut butter layer.
  3. To make the topping melt together the chocolate chips and 1 tablespoon of butter until it’s smooth.  Pour over the marshmallows, and spread it out to cover as many marshmallows as possible.
  4. Put in the fridge to harden for 30 minutes.  Cut into squares, and then store covered in the fridge.

Source: Adapted slightly from Dinners, Dishes, and Desserts, originally from The Wannabe Chef.

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Emily @ Life on Food August 25, 2012 - 4:47 am

Peanut butter, graham crackers, chocolate, marshmallows. AND i don’t have to turn my oven on…Yes please.

Christina @ Sweet Pea's Kitchen August 24, 2012 - 11:04 pm

There is nothing on this earth better than a warm and gooey s’more! These bars look incredible and super easy to make! :)

Erin @ Making Memories August 24, 2012 - 3:38 pm

Hi Erin. I use Guitard chocolate if I can help it. Chocolate chips don’t melt smooth in my experience. But Guitard (or however you spell it) is wonderful! And I melt it in the microwave. It’s that good! =o)

Stephanie @ Macaroni and Cheesecake August 24, 2012 - 2:28 pm

Erin these sound phenomenal!! I love s’mores and love putting peanut butter on them so this is perfect for me!! I normally like to melt chocolate in the double boiler, but sometimes I do the microwave if I’m in more of a hurry. Sometimes mine seizes up on me too, I think it can sometimes depend on the humidity in the air and I think Erin’s Food File’s tip above is really great and I’m going to try doing that too.

ErinsFoodFiles August 24, 2012 - 2:14 pm

These look great!! I used to ALWAYS use a double boiler, but most recently I just use the microwave. I have the same success/fail rate either way. The trick is to stop heating BEFORE the chocolate is melted, as simply stirring it once removed from heat will usually melt any remaining pieces.

christina @ ovenadventures August 24, 2012 - 1:10 pm

omg these look so good! i love everything and anything no bake.

Jessica@AKitchenAddiction August 24, 2012 - 11:59 am

I love s’mores, especially in bar form!!

Jennifer @ Peanut Butter and Peppers August 23, 2012 - 10:05 pm

I am horrible at melting chocolate chips! They burn, glob up or turn gross on me. I like to use Trader Joe’s Pounder Chocolate Bars to melt chocolate. It is the smoothest creamiest chocolate and the only one that I found that melts perfectly!! No need to add oil or anything!!

By the way chocolate problems or not your no bake PB Smore Bars look amazing! I would love them!!

Jennifer @ Peanut Butter and Peppers August 23, 2012 - 10:06 pm

Oh and i use the microwave method with the bars, 30 second intervals. I don’t set the heating because I have no clue on what to set it.

Michelle @Amourbeurre August 23, 2012 - 9:10 pm

so simple and delicious! I will have to try these!

Dorothy @ Crazy for Crust August 23, 2012 - 6:48 pm

These bars are amazing! I have the best luck in the microwave, and I often add a little oil. But I use 50% power on intervals. :)

sally @ sallys baking addiction August 23, 2012 - 10:57 am

There is nothing more perfect in my world than a s’more. Adding peanut butter to the mix is just plain incredible. AND eating them in bar form, nonetheless. I’ve seen these before and have forgotten all about them. Erin, you are my hero! :)

Hayley @ The Domestic Rebel August 23, 2012 - 9:04 am

Those look rockin’, Erin! I love no-bake and the chocolate layer on top, mm!

Joanne August 23, 2012 - 8:09 am

I’m usually a double boiler kinda gal but if I’m feeling uber lazy then I’ll microwave in thirty second intervals. I’m not sure that’s really the quicker way to do it though!

These look awesome! I saw your tweet about them and coudln’t wait to head on over!!

Tara @ Chip Chip Hooray August 23, 2012 - 7:41 am

Yeah, I could totally live on these. We all know I’m your vice president of the peanut butter / chocolate fan club.

As for melting chocolate, I usually do the microwave-in-intervals method, although I add a little butter even if the recipe doesn’t call for it (I find it seizes easily if I don’t). I’d prefer to do the double boiler–that’s what I did in my college apartment–but at the moment I don’t have a glass / heatproof bowl that’ll nestle into my pot right. Sigh. So until then, microwave for me!


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