Chocolate-coated peanut butter s'mores
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This recipe will help you easily transform a camping s'more dessert into a spectacular holiday treat. The classic s'more, made with chocolate and toasted marshmallows sandwiched between two graham crackers, is enhanced with a layer of peanut butter. The assembled sandwiches are completely dipped in melted chocolate icing, decorated with sprinkles, and set. Ree Drummond suggests using white and dark chocolate icing for a more interesting look, and for toppings, use chopped nuts, crushed pretzels, colorful nonpareils—basically, anything tasty and crumbly you can find.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup creamy peanut butter
- 16 graham cracker squares (8 whole crackers, broken in half)
- 0.5 tbsp. chocolate-nut butter
- 8 marshmallows
- 1 package of white chocolate with vegetable fat
- 1 package milk chocolate granules or other chocolate for melting
- Chopped pistachios, crushed pretzels, sprinkles, and chocolate sprinkles for garnish
- Special equipment: 2 metal skewers
We recommend
Recipes with similar ingredients: shortbread cookies, Peanut butter, chocolate-nut butter, white chocolate, marshmallow, pistachios
Cooking the dish according to the recipe:
- Spread a generous dollop of peanut butter on one side of 8 graham crackers, then spread chocolate-hazelnut spread on one side of the other 8 graham crackers.
- Thread the marshmallows onto two metal skewers and gently toast them over a gas burner. Place one toasted marshmallow on each peanut butter-covered graham cracker. Top with chocolate-covered graham crackers and gently press the sandwiches together.
- Melt the white and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to prevent the chocolate from hardening.
- Once the toppings have cooled to room temperature, dip half the sandwiches one by one in white chocolate, letting the excess drip back down. Work quickly, then decorate with any sprinkles you like. Repeat with the remaining four sandwiches, dipping them in milk chocolate and decorating with sprinkles.
- Refrigerate for at least 30 minutes. S'mores can be stored at room temperature or refrigerated until ready to serve.
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