Peanut Butter S'mores Stuffed Oreos
Well, it's cooling down here in the Midwest. Fall is coming so it's probably time to give summer a last hurrah with some of these Peanut Butter S'mores Stuffed Oreos!
These are the best of both worlds, peanut butter s'mores flavor, without having to go outside or deal with sticky marshmallow hands! Anyone else not understand why it makes sense to have an extremely sticky treat while you're camping and have limited resources to clean your hands? Maybe that's just me. I don't really do camping so I probably can't have an opinion on the matter. Confession, my s'mores have always been made in the microwave. I don't think I've ever had a real campfire s'mores. #notaboutthatbuglife
But I am a huge fan of switching out the chocolate bar with something with peanut butter though (it works pretty well in the microwave at least). I mean, in my opinion, you can't really go wrong adding peanut butter to anything. I could never be paleo, along with the obvious sugar addiction I have, I gotta have my peanut butter. Almond butter does not have anything on peanut butter and anyone who says otherwise obviously hasn't had peanut butter in a long time. A very long time.
So yes, these are super simple to make and perfect for the last of your summer parties. Your guests will thank you with their clean, non-sticky hands.
67 grams (¼ cup) unsalted butter, room temperature
64 grams (¼ cup) creamy peanut butter
192 grams (1 ½ cups) powdered sugar
5 grams (1 tsp) vanilla extract
1-3 tbs milk
30 grams (⅔ cup) mini marshmallows
4 graham cracker sheets (60 grams)
80 grams (½ cup) Reese's Minis
16 ounces chocolate (for melting)
1 graham cracker sheet (15 grams)
- In a stand mixer fitted with a paddle attachment, beat together butter and peanut butter until well combined.
- Add in powdered sugar and continue beating until incorporated. It will be thick.
- Add in vanilla and 1 tablespoon milk. Mix, if still too thick, add in more milk, little by little. If you make it too thin, you can always add more powdered sugar. You want it to be a like a thick cookie dough consistency.
- Place graham crackers in a gallon size ziplock bag and using a rolling pin or meat tenderizer, crush into crumbs.
- Roughly chop Reese's Minis.
- Add graham cracker crumbs and Reese's Minis to peanut butter mixture and mix on low until incorporated.
- Separate and remove cream filling from Oreos, placing cream filling in a bowl.
- Spead mini marshmallows into an even layer on a baking sheet lined with parchment paper.
- Place in oven and broil on high until marshmallows are golden brown. This does not take long, so keep an eye on them.
- Once golden, immediately remove from oven and scrape into bowl with cream filling.
- Quickly stir together until well incorporated.
- Roll out graham cracker-peanut butter mixture into teaspoon size balls and place on half of the unfilled Oreo cookies.
- Roll out toasted marshmallow cream filling into half teaspoon size balls and place on second half of the unfilled Oreo cookies.
- Pat down both sides and join together peanut butter halves and cream filling halves.
- Crush 1 graham cracker sheet.
- Melt chocolate per instructions, dip stuffed Oreos into chocolate and place on parchment paper.
- Sprinkle with graham cracker crumbs.