CHOCOLATE PEANUT BUTTER S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
- Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
- Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
- Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
- Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.
CHOCOLATE DIPPED PEANUT BUTTER S'MORES
Provided by Ree Drummond : Food Network
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread a generous dollop of peanut butter onto one side of 8 of the cracker squares, and then spread the chocolate-hazelnut spread onto one side of the other 8 squares.
- Thread the marshmallows onto 2 metal skewers and carefully toast over a flame on the stove top. Place 1 toasted marshmallow onto each of the peanut-butter-covered graham crackers. Top with the chocolate-covered crackers and sandwich together gently.
- Melt the white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted.
- When the toppings are at room temperature, one by one dip half of the sandwiches in the white chocolate, allowing any excess to drip off. Work quickly, and then add on whatever sprinkles or toppings you'd like to use. Repeat with the remaining 4 sandwiches, dipping them in the milk chocolate and finishing with the desired toppings.
- Place in the fridge for at least 30 minutes. Then you can store the s'mores at room temperature or in the fridge until you're ready to serve!
CHOCOLATE PEANUT BUTTER-COVERED CHEEZ-IT S'MORES
Steps:
- Bring a few inches of water in a medium saucepan to a boil over medium heat.
- Combine the chocolate, peanut butter, and butter in a heatproof bowl that fits over the top of the pot. Melt the ingredients over the boiling water, stirring until combined.
- Remove from the heat and add to the Cheez-Its in a bowl. Toss to coat and then let sit for 10 to 15 minutes to avoid clumping when you add the powders.
- Combine the confectioners' sugar and cocoa powder. Toss with the coated Cheez-Its.
- Toast the marshmallows over the open flame of a grill or stove. Smoosh the melting marshmallow between two coated Cheez-Its.
CHOCOLATE-PEANUT BUTTER S'MORES FONDUE
I have not tried this recipe yet but it sure sounds yummy! Strawberries and bananas would taste great with this too. This recipe is from verybestbaking.com
Provided by Poutine
Categories Dessert
Time 10m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.
- Pour chocolate mixture into fondue pot or serving bowl. Place graham cracker crumbs in separate serving bowl. To serve, dip apple slices into warm chocolate mixture, then dip into graham cracker crumbs.
Nutrition Facts : Calories 421.2, Fat 3.9, SaturatedFat 1.1, Cholesterol 4.3, Sodium 186.8, Carbohydrate 97.2, Fiber 7.3, Sugar 59.8, Protein 3.6
PEANUT BUTTER CHOCOLATE S'MORES FUDGE CAKE
I had this at my parents house today. My Daddy made it and we all loved it. If you love peanut butter and chocolate, You WILL love this!!! Great for Church socials and other gatherings. ***Note*** Wherever you see "(*optional)", that is where my Daddy added that little something extra into the original recipe. I hope you try it and like it!
Provided by Chef Mommie
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees. Grease and flour a 9-by-13-inch pan.
- Combine sugar, flour, baking soda and "optional" pudding mix in bowl.
- In a saucepan over medium heat, bring butter, vanilla, cocoa, water, buttermilk and eggs to a rolling boil, stirring occasionally.
- Pour over dry ingredients and mix well.
- Bake 25 minutes, until center bounces back when lightly touched.
- Cool cake completely. Combine peanut butter and peanut oil in bowl and spread over cake. Sprinkle with marshmallows.
- Prepare Chocolate Fudge Frosting:In a saucepan over medium heat combine butter cocoa buttermilk vanilla and *optional Karo. Bring to a boil, stirring constantly. Remove from heat and stir in confectioners' sugar. Stir or whisk until smooth. While still warm, pour over evenly over marshmallows.
- Allow frosting to set 5-10 minutes before serving.
Nutrition Facts : Calories 641.8, Fat 31.5, SaturatedFat 11.2, Cholesterol 57.5, Sodium 444.9, Carbohydrate 84.5, Fiber 2.6, Sugar 63.9, Protein 9.9
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