Peanut Butter Smores Food

A PEANUTTY S'MORE

Steps:

• Cook the marshmallows over an open flame or hot coals until they are browned outside, and soft all the way through, 2 to 4 minutes.
• Place the marshmallows on top of one of the graham cracker squares. Place the peanut butter cup on top of the marshmallows. Top with the last graham cracker square.

PEANUT BUTTER S'MORES

Steps:

• Spread the bottoms of 4 cookies with fudge topping. , Using a long-handled fork, grill marshmallows 6 in. from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately.

PEANUT BUTTER S'MORES

Steps:

• Spread 1 tsp. of the peanut butter onto each of 9 of the graham squares. Top each with about 1 Tbsp. of the chopped cookies, 1 tsp. of the fudge sauce and 3 or 4 marshmallows.
• Cover each with second graham square to make s'more. Place 4 or 5 of the s'mores on microwavable plate.
• Microwave on HIGH 10 to 15 seconds or until marshmallows begin to melt. Repeat with the remaining s'mores. Serve warm.

CHOCOLATE-PEANUT BUTTER S'MORES

Steps:

• Toast the marshmallow: Thread marshmallow onto a metal skewer and hold over medium-high heat, rotating, until golden brown, 1 to 2 minutes.
• Sandwich 1 peanut butter cup and 2 toasted marshmallows between 2 peanut butter cookies.

PEANUT BUTTER S'MORES SKILLET COOKIE

Steps:

• Equipment:.
• 12-inch cast iron skillet.
• Kitchen torch.
• Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda.
• In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese's pieces and 1/2 cup marshmallows.
• Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese's pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars.
• Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top and sprinkle over remaining Reese's pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.

PEANUT BUTTER S'MORES COOKIES

Steps:

• Cookies.
• Cream butter, brown sugar and white sugar, add peanut butter and stir till combined.
• Add egg, milk & vanilla, mix till smooth.
• Combine flour, baking soda and salt in bowl. Add peanut mixture mixing well. Roll tablespoon sized amounts into round balls.
• Arrange on cookie sheets.
• Bake at 180 degrees celsius for around 6 minutes, take out of oven and flatten with a spatula and return to oven for further 6 minutes.
• Remove from oven and turn over half the cookies and place a piece of chocolate on the overturned cookies, let sit for a minute till choc melts then place the marshmallow on top, press down with the other half of the cookies.

PEANUT BUTTER S'MORES COOKIES

Steps:

• Cream butter, sugar, and brown sugar together in a large bowl. Mix in eggs and vanilla until combined. Add flour, graham cracker crumbs, baking soda, and salt; mix well. Stir in peanut butter chips. Cover and refrigerate dough for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Roll tablespoonfuls of dough into balls and drop on the prepared baking sheet, leaving about 2 inches between each to allow cookies to spread.
• Bake in the preheated oven for 6 minutes. Remove from the oven. Push 3 to 5 mini marshmallows into the center of each cookie, along with a few pieces of chopped peanut butter cups. Return to the oven and bake until cookies are golden brown and marshmallows are a bit toasted, 2 to 3 more minutes.
• Cool on the baking sheet briefly before removing to a wire rack to cool completely.

PEANUT BUTTER CUP S'MORES DIP

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the peanut butter cups in a single layer in a 9-inch nonstick cake pan (see Cook's Note). Top with the marshmallows.
• Bake the dip until the marshmallows are golden and toasted, 8 to 10 minutes. Serve immediately with graham crackers for dipping.

PEANUT BUTTER S'MORES SANDWICH

Steps:

• Spread peanut butter over bread. Place on a baking sheet; top with chocolate chips and marshmallows. Broil 4-5 in. from heat until lightly browned, 30-60 seconds.

CROWD-PLEASING PEANUT BUTTER S'MORES

Steps:

• Heat grill to medium-low heat.
• Arrange 15 graham squares in single layer on bottom of 13x9-inch disposable foil baking pan; top each square with 4 marshmallow halves. Sprinkle with chocolate.
• Spread remaining graham squares with peanut butter; place, peanut butter-sides down, on top of graham squares in pan to make 15 s'mores. Cover pan with foil; place on rack of grill.
• Grill 4 to 6 min. or until marshmallows are puffed and chocolate begins to melt. Cool 5 min. before serving.