There’s nothing like toasted marshmallow and gooey melted chocolate sandwiched together with graham crackers to soothe a fierce sweet tooth. Add a little peanut butter to the mix, and you’ve got true decadence. Here’s a great way to enjoy this nostalgic treat when campfires aren’t convenient!
You’ll need at least four long (12-inch) skewers for this project. The skewers pictured are cast-iron, but sturdy wood skewers will work, too. Just make sure to soak wood skewers for 30 minutes before using. These sweet kabobs can be displayed upright pressed into a sturdy styrofoam base, or served to guests from a large decorative platter.
You will need:
Makes four servings
16 graham crackers, each 3×3-inch square
4 milk chocolate bars, 1.45 oz each
2 cups mini marshmallows
1/2 cup natural peanut butter, unsweetened
4 skewers, 12-inches long
Variations: Try using cookie butter or chocolate-hazelnut spread in place of the peanut butter.
Turn your oven to the broil setting and let it heat while you prepare the skewers. Place two skewers on a large parchment-lined baking sheet.
Center two graham crackers under each skewer.
Break two candy bars in half at the perforations. Slide a candy bar half under the skewers and on top of the graham crackers.
Place about 1/4 cup of mini marshmallows on top of each chocolate piece. Arrange them so that the marshmallows cover the skewers.
Place the pan in the oven and bake until marshmallows are toasted golden brown and the chocolate bar is melted and shiny.
Coat four 3×3-inch graham crackers with about two tablespoons of the peanut butter.
Place them on top of the toasted marshmallow, and press until the melted chocolate oozes out of the sides of the sandwich.
Allow skewers to cool completely at room temperature on the parchment paper, or until the chocolate is set and the s’mores are stable when the skewer is lifted and turned upright. For faster cooling, place assembled skewers in the refrigerator until chocolate is set. Repeat entire process with remaining skewers.
Tip: Be sure to watch the marshmallows as they toast under the broiler. It only takes a few minutes for them to turn golden. It’s very easy to end up with charred marshmallow, so do not leave the pan unattended.
All photographs by Heather Baird.
Heather Baird is an accomplished painter and photographer, but her passion is creating eye-popping, mouthwatering desserts. She writes about her adventures in the world of creative dessert-making on her award-winning blog, SprinkleBakes. She is the author of the new baking book, SprinkleBakes: Dessert Recipes to Inspire your Inner Artist. Heather lives in Knoxville, Tennesee, with her husband Mark and two mischievous pugs, Biscuit and Churro.