Chocolate Peanut Butter S'mores
Don't be bored by your s'mores! Try this heavenly version with puff pastry, peanut butter, bananas, chocolate and marshmallows. These Chocolate Peanut Butter S'mores from Cambell's Kitchen are one of our absolute favorite easy to make dessert recipes for summer. Enjoy them outdoors or indoors... it doesn't matter. They taste great just about anywhere!
You can substitute 6 tablespoons semi-sweet chocolate pieces for the chocolate bars. Use 2 teaspoons for each pastry.
You can use 14 large marshmallows, cut in half, instead of the miniature marshmallows. Use 3 marshmallow halves, cut-side down, for each pastry.
You can make 18 S'more Puffs by using the whole package of pastry sheets and doubling the remaining ingredients.
Find more great dessert ideas on this page of recipes from Campbell's Kitchen!
Preparation Time10 min
Cooking Time15 min
- 3 bars (1.5 ounces each) milk chocolate candy
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 6 tablespoons creamy peanut butter
- 2 large bananas, cut into 36 (1/4-inch thick) slices
- 81 miniature marshmallows (about 3/4 cup packed)
Preheat the oven to 400 degrees F. Break each candy bar crosswise into 4 pieces along the cut lines, making 12 pieces in all.
Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Prick the pastry sheet thoroughly with a fork. Cut into 9 (about 3-inch) squares. Place the pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.
Return the pastries to the baking sheet. Spread 2 teaspoons peanut butter on each pastry. Top each with 1 piece chocolate, 4 slices banana and 9 marshmallows. Reserve the remaining chocolate for another use.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the marshmallows are golden. Let the pastries cool on the baking sheets for 5 minutes.