This campfire favorite is even that much better with a small schmear of peanut butter on the inside of the graham cracker. It's best to toast the marshmallows over an open fire, but for the urban dweller, this is a great broiled method.
Servings: Serves 6
Ingredients
- 12 whole graham cracker rectangles
- 1/3 cup peanut butter , smooth or chunky
- 36 jumbo marshmallows (more for nibbling)
- 8 ounces good quality chocolate (milk or semi-sweet), broken into small pieces
Directions
Preheat broiler to high. Place rack 4-5 inches from heat.
Coat one side of 6 graham crackers with peanut butter and place on a large baking sheet. Top each with 6 marshmallows. Arrange chocolate pieces on remaining 6 graham crackers and arrange on another baking sheet, if necessary.
Place under the broiler, keeping a close eye on them. The marshmallows should brown in 30 to 50 seconds. When they are just browned, remove from heat. Place chocolate covered crackers on top of marshmallows and gently press on top. Serve hot.
Coat one side of 6 graham crackers with peanut butter and place on a large baking sheet. Top each with 6 marshmallows. Arrange chocolate pieces on remaining 6 graham crackers and arrange on another baking sheet, if necessary.
Place under the broiler, keeping a close eye on them. The marshmallows should brown in 30 to 50 seconds. When they are just browned, remove from heat. Place chocolate covered crackers on top of marshmallows and gently press on top. Serve hot.
From the February 2001 issue of O, The Oprah Magazine
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