1/2 cup vegetable oil
1 (13 oz) jar of Marshmallow Creme (you won’t use all of it but the 7 oz jar is too small)
Grease one 8×8 inch pan (for a 13×9 pan, double the recipe).
Spread your marshmallow creme across the top of the peanut butter cups in your pan covering the whole thing (I used almost all of the 13 oz but not quite all of it…just spread it out until the pan has a nice marshmallow creme layer).
Take the remaining 1/3 of your cake batter and dot it across the top. It won’t spread evenly across the top, so don’t worry! Just drop it around and when it bakes, it will spread out.
Bake about 30 minutes or until the bars are brown around the edges. (The marshmallow creme will bake up big and fluffy but after the bars set out a while, it will reduce down. Don’t panic! It’s ok if the cream is fluffy!)
Let the bars cool on the counter at least 2 hours before cutting into them and serving.
You will be spoiled by having peanut butter cups in your s’mores. Absolutely spoiled!