No Bake Peanut Butter S’mores Squares.
This is simply a rework of those peanut butter marshmallow squares that I shared a few weeks ago, just trashed up with some chocolate and graham crackers since I’m a s’mores fanatic. Nothing new, nothing too exciting, nothing insanely creative. Big fat cheater, yes I am.
Oh, and um… those squares? Like every single one of you have been eating them all your life, leaving me to feel extremely deprived. My childhood was freakishly missing out. I’m completely looney toons. Did no one love me enough to feed me melted peanut butter and marshmallows? Waaaaah.
But all this whining can’t even compete with how scrumptious these little squares are. They have SO MUCH texture. And they are like, the easiest things in the world to make, and you don’t even need to turn on the oven in the crazy summer heat. Seriously, who wants to heat up their house when it’s 95 degrees outside? Uh… check please. No additional heat here.
I turn into a MON.STER.
So THIS is how I really wanted to make the squares the first time around. Super s’more-sie and absolutely huge. I mean, you can barely open your mouth up wide enough to take a bite. So wrong… and so totally right.
No Bake Peanut Butter S’mores Squares
[adapted from the peanut butter marshmallow squares]
makes one 9×13 pan
2 cups creamy peanut butter
1/2 cup unsalted butter
1 1/2 (11-ounce) bags of chocolate chips
2 10.5-ounce bags mini marshmallows
1 sleeve of graham crackers, coarsely chopped and crushed
Heat a large pot over low heat and add peanut butter, butter and 1 bag of chocolate chips. Constantly stir until totally melted – this will take about 10 minutes, but eventually everything will melt. Remove from heat and set aside to cool for about 15-20 more minutes. I find this works when the mixture is really completely cool, but not solid.
Fold in marshmallows, graham crackers and remaining chocolate chis until evenly coated and distributed – some of it may melt, and that’s fine. Spray a 9×13 pan with nonstick spray, then spread mixture in the pan. Let sit at room temperature for a few hours to firm up, or place in the fridge. Note: mine are a bit thicker because I used a 11×6 pan.
Time to get on this.