Everybody, it seems, loves S’mores, especially I the summer, and especially when outdoors. Unfortunately, many of us don’t have a way to roast marshmallows over an open fire. That doesn’t lessen their appeal, or our cravings for them. The following Sheet Pan Peanut Butter S’mores are luscious, and not only have chocolate that melts over the graham crackers and marshmallows, but also peanut butter cups to add a unique taste. I found that baking the assembled S’mores in the oven keeps the marshmallows soft, so they can be eaten for days (If they last that long). These are easy, and perfect for a crowd.

This recipe works just as well for traditional flavored S’mores; simply substitute more chocolate for the peanut butter cups.
48 S’mores

4 sleeves graham crackers

9 ounces peanut butter cups, (6 full-size candy bars with 2 cups in each)
2 cups semisweet chocolate chips

1 10 oz. package marshmallows, halved

1. Preheat oven to 350°.
2. Line an 11 x 17 inch jellyroll pan with half of the graham crackers.
3. Chop the peanut butter cups into chunks, and scatter over the graham crackers.
4. Sprinkle the chocolate chips over all.
5. Place the marshmallows evenly over the chocolate chips and candy bar chunks.
6. Top with the remaining graham crackers.
7. Place in the oven and bake for 12-15 minutes or until the marshmallows are puffed and melty.
8. Remove from the oven, cut into squares, and serve.

Amount Per Serving
Calories 135 Calories from Fat 47
Percent Total Calories From: Fat 35% Protein 5% Carb. 60%

Nutrient Amount per Serving Value
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 1 mg
Sodium 95 mg
Total Carbohydrate 20 g
Dietary Fiber 0 g
Sugars 3 g
Protein 2 g

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 4%