It seems that Spring has gone into hiding. The weather was on the up and up but took a wrong turn back to winter momentarily. But things should change within the next couple of days and we’ll be closer to the 50’s.
Luckily the weather broke for our tailgate on Saturday. I was so pumped for tailgating that I prayed the rain would stop just long enough to enjoy some food and fun with friends. Thank goodness it did because otherwise I would have to eat a whole pan of Chocolate Peanut Butter S’mores. Which may not have been a bad thing because they are delicious.
It’s the perfect mix of chocolate and peanut butter just like a Reese Cup which I love. I took a S’mores Bar recipe I had made previously and electrified it with the addition of peanut butter chips and pretzels. The saltiness of the pretzels in addition to the graham crackers in the crust add a great touch. The results are dynamite. You have to try these especially because they are so easy to make!
Chocolate Peanut Butter S’mores
1-1/2 packages of graham crackers
2 cups pretzels
2 sticks of unsalted butter, softened
1/4 c granulated sugar
Pinch of salt
1-1/2 c chocolate chips
1-1/2 c peanut butter chips
3 cups mini marshmallows
1. Preheat the oven to 350 degrees F. Line a 9 x 13 pan with parchment paper (this will make your life easy).
2. In a food processor or in a ziploc bag crush graham crackers and pretzels. I personally enjoy the bag and rolling pin method. You can also use a wine bottle if you don’t have a rolling pin.
3. In a large bowl mix butter, graham crackers, pretzels, salt, and sugar. Press the crust into the bottom of the pan evenly reserving about a cup of crust mixture. Bake for 12-15 minutes and let cool.
4. Melt peanut butter and chocolate chips in the microwave or double boiler. Preheat the oven broiler. Once melted spread over crust. Place marshmallows over the chocolate and peanut butter. Add the remaining crust mixture on top.
5. Place the pan in the oven to roast the marshmallows. Careful! This should only take 2-3 minutes so watch to make sure it doesn’t burn.
6. Refrigerate for 2 hours to allow bars to set. Enjoy!
Recipe adapted from: Food Network