You all know I love peanut butter and jelly. So I wouldn’t be fooling anyone if I told you I just happened to come up with the pb&j s’mores on a whim. You guys know better. I knew exactly what I was going to do with my homemade graham crackers and marshmallows before I made them.
It’s really the only reason I made peanut butter marshmallows.
Actually, what inspired these s’mores were these raspberry filled Ghirardelli chocolate squares. They have a little Instagram contest going on to see who can use their chocolate squares in a s’more in the best/most unique way. I have seen a lot of other bloggers use their caramel filled squares, so I wanted to do something different. I spotted the raspberry squares at the store and I knew exactly what would go perfectly with them! Peanut butter!
But to be clear, this is in no way sponsored by Ghirardelli. This is just me throwing my s’mores into the proverbial hat (a.k.a the Instagram contest).
Also to be clear, you absolutely do not have to use these Ghirardelli raspberry chocolate squares to have a kick-a pb&j s’mores.
Start by slathering on a generous layer of peanut butter onto one graham cracker. Then roast up your marshmallow (preferably your homemade marshmallow) the best way you know how. If you have an open fire available, have at it! I, personally, like to use my handy dandy kitchen torch.
Once the marshmallow is toasty on all sides, place it on top of your peanut butter.
Top the marshmallow with your chocolate, then spread some raspberry jam (or jam of choice) on your other graham cracker.
It’s like the best thing ever. How could it not be? Combining two childhood favorites the s’mores and the pb&j.
I made the mistake of making these before dinner so I could take pictures. Then I promptly ate both of them (or most of both of them) completely ruining my dinner.