Peanut Butter Smores Sandwich Recipes

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.

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.

Steps:

• Build an open fire in a fireplace or in an outdoor firepit.
• Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar.
• Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks.
• Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm.

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.

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.

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.

Steps:

• Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
• Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
• Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.