Chocolate-Dipped Peanut Butter S’mores
BATON ROUGE, La. (WAFB) - Few can resist the appeal of toasted marshmallows atop smooth chocolate and sweet, crunchy graham cracker. Enhance this easy dessert by adding peanut butter and chocolate-hazelnut spread to the classic combo and dipping the s’mores in white and milk chocolate. Get ready for some yummy, messy treats, in the best possible way!
Prep Time: 45 Minutes
Yields: 8 Servings
12 ounces white almond bark
12 ounces of milk chocolate chips or other melted chocolate
½ cup smooth peanut butter
16 graham cracker squares (8 whole rectangular pieces, halved)
½ cup chocolate-hazelnut spread
8 large marshmallows
Chopped pistachios for topping
Chopped pretzels for topping
Rainbow sprinkle for topping
Chocolate sprinkles for topping
Melt white almond bark and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to keep the chocolate melted. Spread a generous dollop of peanut butter onto one side of the 8 cracker squares. Spread chocolate-hazelnut spread onto one side of the remaining 8 cracker squares. Set aside. Thread marshmallows onto 2 metal skewers and carefully toast over a flame over the stove top. Place 1 toasted marshmallow onto each of the peanut butter-covered crackers then gently top with chocolate-hazelnut-covered crackers to create a sandwich. When melted chocolates cooled to room temperature, dip half of the sandwiches in white chocolate, one at a time, allowing excess to drip off. Work quickly to add desired toppings. Dip the remaining sandwiches in milk chocolate then decorate with desired toppings. Place in refrigerator for 30 minutes. Enjoy!
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