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Peanut Butter Cup S’moreo Bars

A crunchy oreo base topped with peanut butter, chocolate chips and toasted marshmallows, then sprinkled with chopped peanut butter cups! A very quick dessert to pull together with minimal effort.
Course Bars and Brownies
Cuisine American
Keyword chocolate, marshmallow, oreo, peanut butter
Prep Time 15 minutes
Cook Time 7 minutes
Servings 16 squares
Author Izy


For the oreo base:

  • 24 oreos crushed
  • 2 tbsp butter / coconut oil melted
  • 2 tbsp milk (any kind)

For the toppings:

  • 1/2 cup (8 tbsp) peanut butter warmed
  • 1/2 cup (90g) milk / semisweet chocolate chips or chopped chocolate
  • 24 large marshmallows (or vegan marshmallows) halved (or ~2 cups mini marshmallows)
  • 6 peanut butter cups chopped (see notes)


  • Preheat your oven to 180°C fan (350°F fan). Line a 20 or 23 cm (8 or 9-inch) square tin with foil or baking paper. Spray with oil (or use a pastry brush to brush the oil on). Set aside.

To make the base:

  • Combine the crushed (see notes) oreos with the melted butter and milk.
    24 oreos, 2 tbsp butter / coconut oil, 2 tbsp milk
  • Scatter the mixture evenly into the lined pan and press down. Bake for 6 minutes.

Add toppings:

  • Once baked, immediately spread the warmed peanut butter over the oreo base. Evenly scatter the chocolate chips over the peanut butter. Completely cover with the halved marshmallows (or mini marshmallows), placing them cut side down.
    1/2 cup (8 tbsp) peanut butter, 1/2 cup (90g) milk / semisweet chocolate chips or chopped chocolate, 24 large marshmallows (or vegan marshmallows)
  • Place under a broiler (oven grill) for under 1 minute to toast the marshmallows (watch them closely!) - mine took around 30 seconds.
  • Remove from the oven and immediately scatter the chopped peanut butter cups over the marshmallow layer.
    6 peanut butter cups
  • Allow to cool a bit then cut into 16 bars.