How to Make Chocolate Peanut Butter S’mores with Homemade Graham Crackers (Recipe)

Spread the love

It seems every year, as the weather changes, my appetite does as well.  Set aside cakes and pies that take upwards of an hour to bake, and bring out no-bake desserts, ice cream, and everyone’s backyard favorite, s’mores!

I impulsively grabbed a (cheap! $2.29!) bag of Bob’s Red Mill graham flour last week and decided to try my hand at homemade graham crackers.  I doubted myself several times while making them.  Isn’t this dough too soft?  Shoot, I didn’t roll the dough thin enough.  How the heck are these going to end up crisp? 

Fortunately, the results were great – a nice, crisp cracker with a touch of flavor from the molasses.  Next time, I might use honey instead of molasses.

For a fun twist on traditional s’mores, I replaced milk chocolate with two types of peanut butter.  I spread the inside of one graham graham with regular, creamy peanut butter.  Then, I spread the other graham cracker with chocolate peanut butter (I used Peanut Butter & Co Dark Chocolate Dreams).

Then, just toast your marshmallow, sandwich it between the two crackers, and you’ve got yourself an ooey, gooey, peanut buttery s’more!

Print this