Add some peanut butter in there and I am ob-sessed. My sweet friend Laura and I recently had an oven-baked s’more with peanut butter nestled inside after we ran a 10K. I do some of my best dessert eating with Laura. And after running races, to be honest.
You can make this dip any way you’d like. Feeling super hungry/not very willing to share the gooiest peanut butter center? Make yourself a ramekin. S’more for you! Feeling very generous/wanting to influence a large number of people? Make this as big as you need. I can imagine a 13×9 dish of this would be a show stopper.
Question of the day: What is better than a 5-minute make-at-home peanut butter s’more without a campfire?? Answer: Nothing. Nothing at all in the world is better.
Peanut Butter S’more Dip
Source: Meaghan’s Own
Yields: 1 individual serving. Feel free to adjust ingredients to the serving size you prefer – this can easily be made for a group.
–This is very much an eye-ball recipe. Don’t feel constrained by measurements. If you love peanut butter, add more. If chocolate is your favorite, add an extra handful. You can’t go wrong!–
Chocolate chips – enough for a single layer on the bottom of your dish
Peanut butter – about 2 tablespoons
Marshmallows, halved - enough to cover the chocolate and peanut butter, I used 2.5 large marshmallows for mine. You can use mini or large.
Graham crackers, for dipping
1. Preheat oven to 400 degrees F. Layer chocolate, peanut butter, and marshmallows in your baking dish.
2. Bake in preheated oven for 3-5 minutes, or until the chocolate chips have melted.
3. Raise heat to highest temperature, or broil setting. Broil just long enough for marshmallows to be toasted. This will only take a few moments. Keep an eye on your dessert to avoid burning!