Peanut Butter Banana S'mores Bars stacked on top of each other with chocolate chips on a white top with a blue background

Peanut Butter Banana S’mores Bars

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You didn’t think I’d give you a s’mores recipe without putting my own spin on it did you? This is a classic with a sweet twist. This recipe uses JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups in place of the milk-chocolate bar, and real cookie dough instead of crackers. How delicious does that sound? I should warn you though, these can get messy and are addicting. But mostly just addicting.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

15 minutes

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TOTAL TIME:

30 minutes

INGREDIENTS

½ + ¼ cup JUSTIN’S® Classic Peanut Butter, divided
10 JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups or 6 Full-Sized Peanut Butter Cups (3 packages), chopped
1 box Cookie Mix
1 tablespoon Ground Flaxseed + 2 tablespoon Warm Water
5 tablespoons Water
1 Banana, mashed
10 ounces bag Vegan Marshmallows

DIRECTIONS

1. Preheat the oven to 350°F.

2. Mix the ground flax seed with the water and let sit for 2-3 minutes.

3. In a large bowl, combine the cookie mix, ½ cup of JUSTIN’S® Classic Peanut Butter, water, banana, and flax mixture. Stir until fully combined.

4. Press the cookie dough into the bottom of a 9 x 13-inch jelly roll pan.

5. Bake for 10-14 minutes or until golden brown.

6. Temporarily remove from the oven and, while still warm, spread the remaining ¼ cup of JUSTIN’S® Classic Peanut Butter over the bars and sprinkle with chopped JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups.

7. If using large marshmallows, cut each marshmallow in half vertically. (Mini marshmallows will work here too. No need to cut them in half).

8. Line the marshmallows on top of the peanut butter cups and press down slightly.

9. Place the pan back in the oven and broil for 1 minute or less (watch closely!) until the marshmallows are the perfect golden brown.

10. Slice ’em up and enjoy! Warning. They are messy and addicting.

This Recipe Serves 12

INGREDIENTS

½ + ¼ cup JUSTIN’S® Classic Peanut Butter, divided
10 JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups or 6 Full-Sized Peanut Butter Cups (3 packages), chopped
1 box Cookie Mix
1 tablespoon Ground Flaxseed + 2 tablespoon Warm Water
5 tablespoons Water
1 Banana, mashed
10 ounces bag Vegan Marshmallows

DIRECTIONS

1. Preheat the oven to 350°F.

2. Mix the ground flax seed with the water and let sit for 2-3 minutes.

3. In a large bowl, combine the cookie mix, ½ cup of JUSTIN’S® Classic Peanut Butter, water, banana, and flax mixture. Stir until fully combined.

4. Press the cookie dough into the bottom of a 9 x 13-inch jelly roll pan.

5. Bake for 10-14 minutes or until golden brown.

6. Temporarily remove from the oven and, while still warm, spread the remaining ¼ cup of JUSTIN’S® Classic Peanut Butter over the bars and sprinkle with chopped JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups.

7. If using large marshmallows, cut each marshmallow in half vertically. (Mini marshmallows will work here too. No need to cut them in half).

8. Line the marshmallows on top of the peanut butter cups and press down slightly.

9. Place the pan back in the oven and broil for 1 minute or less (watch closely!) until the marshmallows are the perfect golden brown.

10. Slice ’em up and enjoy! Warning. They are messy and addicting.

This Recipe Serves 12

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