These vegan peanut butter s'mores bars are delicious campfire vibes in a bar. The base of these bars is a peanut butter graham cookie topped with gooey marshmallow cream and chocolate. They're all baked together to create a decadent, soft and gooey medley of texture and flavors. Enjoy the s'more without the campfire with this easy recipe!
Your first step in preparing these is to make the peanut butter graham cookie base. I found inspiration for these over at the Skippy Peanut Butter website. To begin, prepare your flax egg. Combine 1 tablespoon of flaxseed mill and 2 ½ tablespoons of water, set aside for 10 minutes to form a gel.
Then, prepare your graham cracker crumbs. You will need ½ cup for this recipe. It took me about 8 Partake Graham Crackers to make ½ cup. I put them in a high-speed blender and blended until crumbs formed. You could also do this in a food processor.
Next, cream together ¼ cup softened vegan butter, ¼ cup peanut butter, ½ cup brown sugar and ½ cup white sugar. Add your flax egg and 1 teaspoon of vanilla extract and ½ teaspoon of salt. Beat to combine. Then add the graham cracker crumbs, 1 cup flour and ½ teaspoon of baking powder and stir until combined.
Next, prepare your marshmallow cream. In a small pot, combine 2 tablespoons of vegan butter with ½ tablespoon of water and melt over low heat. Add 5 ounces of vegan marshmallows and stir constantly for 3 minutes. Once melted, remove from heat. I used Dandies brand and they melted perfectly.
Alternatively, you could also microwave your marshmallows by combining the vegan butter, water and marshmallows in a bowl and microwave on 30 second intervals until melted.
Spray an 8x8 baking pan with non-stick spray. Use about ⅔ of the cookie batter and spread all along the bottom of the pan.
Next, spread your marshmallow cream on top. Sprinkle 1 cup semi-sweet vegan chocolate chips over the marshmallows. Then mold the rest of the cookie dough and layer over the marshmallow and chocolate chips, as shown in the picture below.
Bake the bars on 350 degrees for 25 minutes. Let the bars cool completely and enjoy!
Vegan Peanut Butter S'mores Bars
Ingredients
Peanut Butter Graham Cookie Base
- 1 tablespoon flaxseed mill
- ¼ cup vegan butter, softened
- ¼ cup creamy peanut butter
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup graham cracker crumbs I used 8 Partake Graham Crackers
- 1 cup flour
- ½ teaspoon baking powder
Marshmallow Cream
- 5 ounces mini vegan marshmallows I used Dandies
- 2 tablespoons vegan butter
Chocolate
- 1 cup vegan semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees and spray an 8x8 baking pan with non-stick spray.
- Prepare your flax egg. Combine 1 tablespoon of flaxseed mill and 2 ½ tablespoons of water, set aside for 10 minutes to form a gel.
- Prepare your graham cracker crumbs. Blend them in a high-speed blender until crumbs formed. You could also do this in a food processor. Set aside.
- Next, cream together the softened vegan butter, peanut butter, brown sugar and white sugar. Add your flax egg, vanilla extract and salt. Beat to combine. Then add the graham cracker crumbs, flour and baking powder and stir until combined.
- Next, prepare your marshmallow cream. In a small pot, combine 2 tablespoons of vegan butter with ½ tablespoon of water and melt over low heat. Add the vegan marshmallows and stir constantly for 3 minutes. Once melted, remove from heat.
- Use about ⅔ of the cookie batter and spread all along the bottom of the pan.
- Spread your marshmallow cream on top. Sprinkle the vegan chocolate chips over the marshmallow. Then mold the rest of the cookie dough and layer on the marshmallow and chocolate chips.
- Bake the bars on 350 degrees for 25 minutes. Let the bars cool completely and enjoy!
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