When I made these, Fall had just started. I wanted to make a new dessert since we had just finished the last one. As I was flipping through, I remembered liking the spice cupcakes I had made from this Food Network pamphlet, and decided to try a different recipe from it. I saw Chocolate Marshmallow cupcakes and was excited. Then, I changed some of the ingredients a bit, added graham crackers to turn them into proper s’mores and was very happy with the result. These turned out much better than my previous attempts at recipes like this.
It’s been awhile since I’ve shared a chocolate and peanut butter treat, so here you go. You could always make these with the s’more part, but I liked the mix of textures.
Today is a short recipe. More of an instructional guide, if you will. And hopefully you haven’t packed away your grill just yet. Hopefully.
I’ve mentioned a few times in passing that we bought a grill this summer and I have been using it a bunch. Basically, I have been cooking all sorts of things with it to see how it works and learn what we like cooked on it. (So far, everything!) I’ve grilled lettuce, steak, burgers, hot dogs, chicken (breasts and thighs), bread, vegetables (mostly cauliflower and zucchini), potatoes, and now s’mores.
All I wanted was a s’more spin-off sandwich. I left off the chocolate (you can add in a piece of a chocolate bar on your sandwich, or use some chocolate syrup) to better taste the marshmallow flavor. Well, the stove and I had a disagreement but afterwards I had a super yummy new flavor. Oh, and yes, those are homemade graham crackers (super yummy!).
This recipe was full of woe, and it all centered around the toasted marshmallows. I am here to help you get through it as well. To be honest, it is a pretty simple task once you learn a few rules. These pretty marshmallows taste good but became super dangerous just a minute later.