Summer is winding down and kids are already back in school, but I like to keep it alive as long as possible, and s’mores seem to do the trick. There’s nothing better than a softly toasted marshmallow sandwiched between two crunchy graham crackers with a wedge of chocolate inserted somewhere in the mix.
S’mores bring the kid out in most of us and take us back to our favorite campout where we enjoyed roasting marshmallows over a raging fire. I just love toasting marshmallows to golden perfection and anticipating the warm ooey-gooey sensation of this summertime treat. These bars do more than keep summer memories alive, they keep us young at heart, especially when peanuts and peanut butter chips are added to the mix. This familiar touch to an already childlike dessert, creates another layer of fantastic flavor, one that makes perfect sense in a s’more. These bars can be stored in an airtight container in the refrigerator for several days, so you can enjoy them all week long.
10 graham crackers
3/4 stick of butter, melted
1/3 cup granulated sugar
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
1 cup roasted peanuts
12 large marshmallows, cut into quarters
(Makes 12 Squares)
1. Preheat oven to 350 degrees. In a food processor, add graham crackers, melted butter and sugar. Pulse mixture until it resembles coarse crumbs. Press graham cracker mixture into a foil lined 8-inch square pan. Spread half the peanuts onto graham cracker surface and bake in oven for 10 minutes.
2. Add quartered marshmallows, peanuts, peanut butter chips and semi sweet chocolate chips to pan. Place bars back in oven to bake for 8-10 minutes, or until marshmallows are lightly golden and puffy. Remove bars from oven and let cool completely in pan. Remove bars from pan and slice. Enjoy!