Description
A fun chocolate and peanut butter combo.
Ingredients
- 3/4 cup of butter (1 1/2 sticks) butter
- 14 graham crackers
- 1/2 cup confectioner sugar
- 12 tsp smooth peanut butter
- 24 -2 pieces of Hershey chocolate pips
- 12 regular size marshmallows cut into thirds
Instructions
- Spray regular size muffin tins.
- Preheat oven to 350 degrees.
- Melt the butter.
- Using a food processor, crush the graham crackers and confectioner sugar.
- Add graham cracker mixture to a bowl and pour melted butter into it, and stir until wet. Wait till it cools a bit.
- Take 3-4 tablespoons or more of the mixture and press it down into the muffin tins. Make a cup using the back of an ice cream scooper. Then bake in the oven for 9 minutes or until browned.
- While baking, Cut the marshmallows into thirds with kitchen sheers.
- Take out of the oven and add 1 tsp of peanut butter per muffin.
- Break apart the chocolate and add 2 pieces of Hershey chocolate pips to each muffin tin.
- Then place the three pieces of the marshmallow on top.
- Add back in the oven for 4 - 5 minutes or until the marshmallows look softened.
- Then if you want the marshmallow browned, place it under the broiler for 1 -2 minutes. Watch it! It will burn.
- Cool in the pan for 15 minutes and then carefully remove from pan.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: dessert
- Method: oven baked
- Cuisine: dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: 342.45 kcal
- Sugar: 24.57 g
- Sodium: 85.5 mg
- Fat: 22.01 g
- Saturated Fat: 11.66 g
- Trans Fat: 0.48 g
- Carbohydrates: 37.51 g
- Fiber: 2.01 g
- Protein: 3.38 g
- Cholesterol: 30.5 mg