6.19.2012

Peanut Butter S'mores Sandwiches

S'mores are one of my all time favorite things to eat. So today, I was inspired by the cover of the most recent issue of Martha Stewart Living to take s'mores to the next level and peanut butter marshmallows from Marshmallow Madness! seemed like just the thing to do so. The homemade graham crackers are probably my favorite part of these treats and the marshmallows are a whole new experience when they are homemade. The only thing I didn't love about these treats is that the marshmallows weren't melted in typical s'mores fashion. I prefer my marshmallows toasted. However, the combination of the peanut butter and chocolate is one that you can never quite beat, so I scarfed a few down nonetheless.


Peanut Butter Marshmallows
{Recipe from Marshmallow Madness!}
*I made two batches

4 and 1/2 teaspoons unflavored gelatin
1/2 cup cold water (make sure your water tastes good if you are using tap, if it doesn't use bottled)

3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 teaspoon salt

2 teaspoons pure vanilla extract
 Creamy peanut butter*
1/2 cup marshmallow coating*

***To make the marshmallow coating sift together 1 and 1/2 cups powdered sugar and 1 cup of corn starch. Store in an air tight container and use for all the marshmallows you make! (If you don't ever make marshmallows and don't anticipate doing so again, you can just mix 1/4 cup powdered sugar and 1/4 cup corn starch together for each batch)

Lightly spray an 8X8 inch pan with nonstick spray.

In a small bowl, combine the gelatin and the water. Let sit for about 5 minutes.

In a medium sized saucepan, stir together the sugar, 1/4 cup of the corn syrup, water, and salt. Bring to a boil, stirring occasionally, until the mixture reaches 240 degrees F. 

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, add the remaining 1/4 cup of corn syrup. Microwave the gelatin on high for 30 seconds and add to the corn syrup. Start the mixer on low and keep running.

When the mixture on the stove reaches 240 degree F, remove and slowly pour it in to the bowl of the stand mixer. 

Mix on medium speed (I used four on my KitchenAid) for 5 minutes and then on medium high (I used 6 on my KitchenAid.) Then beat on the highest speed for 1 to 2 minutes and then add the vanilla and mix well. 

Add the peanut butter using one of the two methods listed in the note below.

Pour the batter into the prepared pan and use an offset spatula to spread the batter to the corners.

Spread the coating over the marshmallow liberally. Let set for at least 6 hours.

***I made two batches of marshmallows to one batch of graham crackers. I tried added the peanut butter to the marshmallows in two different ways:

First, I did as the recipe instructs and added about 1/4 of the batter to 3 tablespoons of peanut butter and then swirling that mixture (using a spatula in a figure eight motion) into the original marshmallow batter. Make sure you work quickly or the batter hardens!

Then, I tried just added 1/3 cup of peanut butter and the end right before the marshmallows were ready to be put in the pan.

I found that the second method was easier, not quite as messy, and produced a more smooth marshmallow. However, the peanut butter seemed to be more flavor and apparent using the first method.

Homemade Graham Crackers
{Recipe from Marshmallow Madness!}

2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup packed brown sugar (the recipe called for dark, but I used light because it's all I had)
1 teaspoon salt (I used kosher)
1/2 teaspoon cinnamon
1 cup unsalted butter, cold and cut into pieces
1/4 cup honey
Turbinado sugar, for sprinkling (optional)

In the bowl of a food processor, combine both flours, brown sugar, salt, and cinnamon and blend. Add the butter pieces a few at a time and the honey until the dough comes together. Wrap the dough in plastic wrap and refrigerate until firm. About 1 hour.

When the dough is ready, preheat the oven to 350 degree F and line two cookie sheets with baking mats or parchment paper. 

Split the dough in half and roll one half out to about 1/8 inch thick. Cut into shapes with a cookie cutter or into squares using a pizza cutter. Prick the cookies with a fork several times and sprinkle with turbinado sugar. Refrigerate the cookies for at least 15 minutes more and then bake for 14-16 minutes or until golden brown. Let cool on the cookie sheet for 1 minute before transferring to a wire rack.


{For assembling}

About 8 ounces semi-sweet chocolate, melted

Spread the melted chocolate on the backs of the cooled graham crackers and let harden just a bit.

Meanwhile, invert the marshmallows from their pans on to a cutting board. Using the same cookie cutter that you used for the graham crackers, cut the marshmallows. 

Sandwich a marshmallow between two crackers and viloa! Homemade s'mores! Much more time consuming than a bag of store bought marshmallows and some packaged graham crackers, but much, much more rewarding. 


<3, The Sweet Petite





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