Use your mini muffin tin and turn your oven on to bake at 350 degrees. Take a graham cracker piece and break it in about half (so really this is 1/8th of a whole graham cracker. Place a graham cracker piece on the bottom of each muffin cup. Using a butter knife, scoop about a teaspoon of peanut butter and swipe it into each muffin cup. I was not neat about doing this but it didn't really make any difference. As it cooks, the graham cracker will help absorb some of the oils from the peanut butter and the peanut butter also helps keep the marshmallow from sticking a lot. Take your Hershey's chocolate bar and break it up into the normal little sections that are marked into the bar. Then break those in half and put 1 half into the center of each muffin cup, pressing down slightly so it sorta sinks into the peanut butter and helps the peanut butter spread to the edges of the cups. You could also use a few chocolate chips for this part. Now, I had those gigantic campfire roaster marshmallows so I used my scissors and cut them each into 8 pieces - if you are using normal marshmallows I think you would cut them in half. Place the marshmallow pieces in the center of each muffin cup but don't press down on them. Bake them in the oven about 8-10 minutes or until your marshmallow is nicely toasted on top. Let them cool about 10 minutes - this lets the peanut butter and chocolate sorta set up so they don't just melt all over when you take them out - trust me. Take your butter knife and run it around the edge of each muffin cup to loosen the edges of the marshmallow from the pan.
Yum yum. Smores are awesome but I bet the addition of peanut butter makes them even more awesome. :) Thanks so much for sharing on Marvelous Mondays! :) Please note, I changed my blog name from Jam's Corner to This Gal Cooks. Same blog, different name. www.thisgalcooks.com I hope to see you at next week's party!
ReplyDeleteJulie