Sorry I wasn't able to post this recipe yesterday on the actual holiday but let's be honest, s'more desserts are good any day of the year. This is a drool worthy recipe loaded and layered with all your essential s'more ingredients AND peanut butter.
I changed up the recipe a bit because I had to use the ingredients I had on hand but it worked out perfectly. I also doubled the recipe and used a 9x13 pan which was an easy fix.
Thanks pinch of yum for this stellar recipe that I, too, will still be thinking about next week (long after they are already gone!) :)
2 Giant milk chocolate bars, 7 ounces each (I used part semi sweet chocolate chips and part Hershey Kisses instead)
1 jar marshmallow cream, 7 ounces (I used mini marshmallows instead, just enough to cover the chocolate)
½ cup peanut butter
Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
Beat the butter and sugar until fluffy. Add the egg and vanilla and mix well. Add the flour, baking powder, and salt. Stir in the graham cracker crumbs.
Press ⅔ of the dough into the bottom of the baking dish. Press the chocolate on top of the dough. They should make an even layer in an 8x8 pan. Melt the peanut butter for about 30 seconds in the microwave and drizzle it over the chocolate.
Spread the marshmallows over the chocolate and peanut butter.
Spoon (or flatten out with your hands) the remaining ⅓ dough onto the marshmallows. It's ok if the marshmallows aren't completely covered up.
Bake for 25-30 minutes or until golden brown on top. Let cool for ease of serving.