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
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 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
PEANUT BUTTER-CHOCOLATE CHIP S'MORES
Here's a tasty twist on the usual s'mores-with peanut butter and marshmallows sandwiched between two chocolate chip cookies. No campfire required.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Place 1 cookie, flat-side up, on napkin or microwaveable plate; top with marshmallow.
- Microwave on HIGH 8 to 10 sec. or until marshmallow puffs.
- Spread peanut butter on flat side of remaining cookie; place on marshmallow. Press down lightly to secure.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 14 g, Protein 5 g
CHOCOLATE PEANUT BUTTER INDOOR S'MORES
Surprise! S'mores don't have to stick to three ingredients or bonfires. This indoor version is made in the oven and has a smear of peanut butter.
Provided by My Food and Family
Categories Home
Yield EMPTY
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF and spray a 13 x 9-inch baking pan with cooking spray.
- Arrange 15 graham cracker halves on the bottom of the pan. Top each square with 4 marshmallow halves and sprinkle with chocolate. Spread peanut butter on remaining squares and place them peanut butter side down on top of the marshmallows and chocolate.
- Bake for 9 to 11 minutes until marshmallows puff and chocolate melts. Store leftovers on a plate covered in foil or in an air tight container and enjoy a cool treat on a hot day.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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