Peanut Butter S'mores Pots
Mini baked s’mores pots layer buttery graham crumbs, peanut butter, chocolate, and marshmallows for a cozy spoonable treat.
Prep 10 min · Cook 15 min · Total 25 min · Makes 2 servings
Ingredients
- 3 graham crackers
- 2 Tbsp butter
- 1 Tbsp sugar
- 2 Tbsp peanut butter, optional
- 3 Tbsp milk chocolate chips
- 10 large marshmallows
Directions
- Heat the oven to 350 degrees. Put three whole graham crackers, the full rectangles rather than the square halves, into a zip top bag. Crush them with a rolling pin until you have crumbs.
- Melt the butter in a medium bowl. Add the sugar and graham cracker crumbs, then stir until the mixture resembles wet, rough sand. Split it between two 8oz. ramekins, pressing it down with the back of a spoon to make a firm base.
- Spoon about 1 Tbsp of peanut butter over each graham cracker layer, then scatter chocolate chips on top, using 1 to 1.5 Tbsp for each ramekin. Set the marshmallows over the chocolate in one layer, using enough that they touch without being jammed together, since they will widen as they melt.
- Bake the s’mores pots for 15 minutes, until the marshmallows have puffed and turned pale golden. Serve hot, using a pot holder or wrapping the ramekin in a towel because it will be hot.