I’m actually really proud of this recipe. It’s technically my first food creation.
When I was in fourth grade we had an assignment to invent something new. I decided I was going to invent a recipe. I took a dessert that my mom would make (you know the yummy, gooey one with nuts and coconut and chocolate and sweetened condensed milk on a graham cracker crust) and changed it to involve my favorite foods at the time: peanut butter and marshmallows. So…maybe I haven’t changed much since I was 9.
I updated the recipe just a little and mostly because I felt like something a bit more bar-ish when I set out to make it this time. It still starts with graham cracker on the bottom and then a good solid layer of peanut butter and sweetened condensed milk. That is then topped with chocolate chips, marshmallows and more graham cracker goodness. It is all baked until the marshmallows are perfectly browned and gooey, just like when you roast them on the campfire!
The whole family loved these! So much that I had to hide them because everyone kept sneaking pieces all throughout the day. Even with me hiding them, they didn’t last long!
- 7 graham crackers, crushed into crumbs
- 2/3 cup flour
- 1/4 cup brown sugar
- 6 tablespoons butter, softened
- 1/2 cup peanut butter
- 1/3 cup sweetened condensed milk
- 1 cup chocolate chips, divided
- 1 1/2 cups miniature marshmallows
- Heat oven to 350 degrees.
- Mix together graham cracker crumbs, flour, brown sugar and butter unit crumbly.
- Reserve 3/4 cup of the mixture, set aside. Press the rest into a square 8 inch pan.
- Mix together peanut butter and sweetened condensed milk until smooth.
- Sprinkle with 2/3 cup chocolate chips. Then cover with the rest of the crumb mixture and marshmallows.
- Bake for about 16-20 minutes, watching carefully for the marshmallows to start to brown but not burn (you know, like real s'mores what you want them to look like).
- When they come out of the oven, sprinkle with the rest of the chocolate chips.
- Allow to cool before cutting into pieces.