Thank you Mom for introducing this recipe to us! They're one of my favorites now, and always a hit!
Peanut Butter Cream S'mores Brownies
1 1/4 Cups Graham Cracker Crumbs
1/8 Cup Sugar
1/2 Cup Melted Butter
Stir cracker crumbs and sugar together. Add melted butter and stir until all of the crust mixture is wet. Press into the bottom of a 9×13 pan and bake @ 350 degrees for 8-10 minutes or until golden brown. Let cool while preparing the next step, keep oven heated at 350.
Brownie Layer
1-Boxed Brownie Mix of your choice (I used Pillsbury Milk Chocolate Family Size 19.5 ounces). You can certainly use your favorite homemade brownie recipe if it fills a 9×13 and you feel like creating even more work for yourself!
Mix as directed and pour onto your cooked bottom crust. Bake according to the package instructions. Make sure you can take a clean toothpick out of the center, but DON’T over cook! Let cool. When completely cool lightly run around the exposed sides of the pan with butter. I used my finger… just so the top marshmallow layer doesn’t stick to the glass.
Top Layer
1/2 Cup Butter
1/2 Cup Peanut Butter
10 Ounces Semi-Sweet chocolate
8 Ounces (1/2 bag) Mini Marshmallows
Melt the butter, peanut butter and chocolate on low heat. When it is totally melted then remove from heat and let cool 10-15 minutes until it is just barely warm enough to stir. You DO NOT want it to start to solidify at all. Stir in the marshmallows until they are evenly coated with the peanut butter chocolate mixture. Spread on top of the brownies and put directly into the fridge. When it is completely chilled, cut into squares using a super sharp knife heated a bit under the hot water (make sure to dry it off before cutting). It is easier to get through all of the layers in a clean and precise fashion if it is really chilled. Let squares come to room temperature before eating.
Laura!
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