It’s too hot to go outside and roast marshmallows over a blazing fire, so my kiddos and I created this recipe for peanut butter s’mores bark with caramel drizzle. Missouri summers are brutal. As I type this, it’s 100 degrees Fahrenheit with a heat index of 117. I’m sooooo thankful for air conditioning.
But enough of my whining. Let’s talk about this super-simple summertime s’mores dessert instead. I like alliteration, as you can see.
It’s possible to make a vegan version of this peanut butter s’mores bark with caramel drizzle if you use Dandies marshmallows. That’s we we use.
If you’re vegan, you may also have to make your own graham crackers. Many commercial brands contain eggs and honey, so they’re definitely not vegan-friendly options. Caramel sauce typically contains milk or heavy cream, so watch out for that as well.
Start by melting your chocolate chips in a pot over medium-low heat. You can also use the microwave or a double boiler. I don’t own either of those things, so I’m only including stovetop directions below.
Stir your chocolate chips often, making sure to scrape the bottom of the pot gently with your spatula as you stir.
Pour your melted chocolate into a parchment-lined pan. Swirl in peanut butter, then top with graham cracker crumbs, graham cracker chunks, and mini chocolate chips. Drizzle caramel sauce over everything.
Place your pan in the fridge for at least one hour.
I took a picture of the peanut butter s’mores bark with caramel drizzle before I put it in the fridge, but it pretty much looks the same as the refrigerated version. Here’s the refrigerated bark:
Use a knife to cut the bark, or break it apart with your hands. I prefer to break my peanut butter s’mores bark into pieces by hand. It just looks better that way, plus it’s easier.
The s’mores bark should be about as thick as a store-bought chocolate bar. You can see the peanut butter swirls if you look closely.
Plop some peanut butter s’mores bark with caramel drizzle on a plate and surround it with marshmallows and chocolate chips. Tell your kids to pretend they’re dining in a fancy restaurant.
Proud mom moment: My 5-year old looked at the s’mores bark and said, “Wow, mom. You always make the best stuff.”
He refused to eat any of the s’mores bark, but at least he thought it was pretty. He isn’t a big fan of chocolate. Neither am I, so that’s why he’s my potato chip and popcorn buddy.
Enough of my life story. Are you ready to make your own s’mores bark?
Here’s my printable, Pinnable recipe for peanut butter s’mores bark with caramel drizzle: