Peanut butter cups, chocolate chip cookies and roasted marshmallows rolled into one dessert. I had to try it.
This twist on s’mores is a Taste of Home recipe used with permission.
Peanut Butter S’mores
• 8 large chocolate chip cookies
• 4 teaspoons hot fudge ice cream topping
• 4 large marshmallows
• 4 peanut butter cups
Spread the bottoms of four cookies with fudge topping.
Using a long-handled fork, grill marshmallows 6 inches from medium-hot heat until golden brown, turning occasionally. Carefully place a marshmallow and a peanut butter cup on each fudge-topped cookie; top with remaining cookies. Serve immediately.
Yield: 4 servings, 227 calories each.
These treats are big, rich and fun and easy to make. Don’t eat them around anyone you’re trying to impress — they’re messy.
I think kids would love making and eating these, but you might want to adjust to make smaller portions.
I roasted the marshmallows under the broiler in my toaster oven, but you could use a regular oven, too.
I recommend putting each marshmallow on a small piece of foil so it’s easier to move it to the cookie from the broiler tray or cookie sheet.
Keep an eye on the roasting marshmallows, too. It doesn’t take long.