We love these Golden Grahams s’mores bars with mini peanut butter cups—melty marshmallow, crisp cereal, and pockets of peanut butter and chocolate. They’re a sticky, crunchy, dreamy treat that everyone asks for again and again.
Here’s a recipe for one of the crispiest, most irresistible treats you can make this season.
These bars combine melty marshmallows with Golden Grahams cereal and mini peanut butter cups for the ultimate toasted-s’more flavor. They’re simultaneously gooey, chewy, and wonderfully crunchy—chocolate and peanut butter in every bite.
If you haven’t tried swapping Golden Grahams for Rice Krispies, do it. The cereal’s thin, crispy texture gives these bars an elevated crunch that’s incredible with milk and even better folded into warm marshmallow.
Golden Grahams are light, crispy, and a little sweet—perfect when combined with brown-buttered marshmallows and mini peanut butter cups. The contrast of textures and flavors is what makes these bars truly special.
This is how I make them
Begin by browning a stick of butter in a large pot until it foams and develops some nutty brown bits. Reduce the heat, then stir in the marshmallows and let them melt slowly into a smooth, glossy mass. Add a splash of vanilla for warmth.
Remove the pot from the heat and fold in the Golden Grahams in two additions so they coat evenly. Then gently fold in mini peanut butter cups and a reserved cup of mini marshmallows—work quickly so the cups don’t fully melt but slowly enough that everything combines.
Press the mixture firmly into a greased or parchment-lined 9×13-inch pan, using a piece of parchment or wax paper to press it down evenly and into the corners. Let the slab set for about 30 minutes, then slice into bars. You can also make them a day ahead for easy transport to picnics or cookouts.
The result tastes like a dreamy s’more: crunchy cereal, stretchy marshmallow, and melty pockets of peanut butter and chocolate. The texture combination—crispy, chewy and gooey—makes every bite addictive.
Golden Grahams S’mores Bars with Peanut Butter Cups
Peanut Butter Cup Golden Grahams S’mores Bars
16
to 20 bars
20 mins
30 mins
50 mins
Ingredients
- 1 stick (8 tablespoons) salted butter
- 26 ounces mini marshmallows (about 1 large and 1 small bag)
- 1 teaspoon vanilla extract
- 10 cups Golden Grahams cereal
- 2 cups mini peanut butter cups
Instructions
- Spray a 9×13-inch baking dish with nonstick spray or line it with parchment.
- Reserve 1 cup of mini marshmallows and set aside.
- In a large pot over medium heat, melt the butter and let it brown slightly, developing nutty bits.
- Reduce heat to low and stir in the remaining marshmallows until melted and smooth. Keep the heat low to prevent scorching.
- Remove from heat, stir in the vanilla, then fold in the Golden Grahams in two additions so they are evenly coated.
- Quickly fold in the reserved 1 cup of mini marshmallows and the mini peanut butter cups, being gentle so the cups don’t fully melt.
- Press the mixture firmly into the prepared pan using parchment or wax paper to get an even surface and compact the bars.
- Let set at room temperature for at least 30 minutes, then slice and serve. Store in an airtight container.
Did you make this recipe?
Share a photo with the hashtag #howsweeteats or post to social media to show off your bars. Enjoy!
Summer treats like these always win—crispy, gooey, and crowd-pleasing.