Posted by on Nov 7, 2012 in Recipe | 0 comments

Happy Halloween!…Is what I would’ve said a week ago when I had intended to post this, but Sandy obviously had other plans in store. I hope everyone had a great Halloween despite Ms. Sandy’s breezy visit. Hopefully all of you are safe and sound, but most importantly, warm and with power! Because if you are, please email or leave your address in the comments below as we’ll be coming to visit shortly to take advantage of your electricity and hot shower bring you cookies. 

Speaking of cookies, sweets, and other good things, what is your favorite type of Halloween candy? My dad’s is Reeses, and mine would have to be a Twix or Kit Kat. I’m not crazy about peanut butter the way some people are, but I can definitely appreciate its appeal. I’d much rather have something sweet, but crunchy. 

So, I decided to try combining peanut butter and chocolate goodness with a crunchy cookie element. As I didn’t have any wafers on hand at home, I went with graham crackers (which we always seem to have around due to high cheesecake demand) and that made me think of s’mores. 


  • 1/2 cup peanut butter
  • 1/4 cup confectioner’s sugar
  • 6 tbsp unsalted butter
  • 1 packet graham cracker crumbs (~ 1 cup)
  • 1 tbsp brown sugar
  • 1 cup semi-sweet chocolate
  • marshmallow fluff

 The graham cracker crust is literally the same as for when making a cheesecake crust. I like a bit of texture and wanted more of a crunch to the cookie portion of the treat so I crumbled it roughly with chunks.

Preheat oven to 350°F. Mix the crumbs with 5 tbsp of melted butter and 1 tbsp of brown sugar. Spoon 1/2 tbsp of the mixture into each mini-cupcake lining and press down. Bake for 5 minutes. Let cool before adding peanut butter.

The peanut butter filling took a bit of experimenting to get just right. Peanut butter straight out of the jar is too thick. Mix 1/2 cup of your favorite peanut butter with 1 tbsp of softened or melted butter. This should get it to a nice consistency. But! It’s not quite right without 1/4 cup of confectioner’s sugar for a bit of sweetness. We are attempting to make candy after all!

Spoon about 1/2 tbsp of the peanut butter mixture into each cup. I added a bit more, until nearly full, as I put a thinner layer of chocolate on top to prevent it from being too sweet. Smack your tin against a tabletop to level the peanut butter.



It’s best to let the peanut butter cool and solidify in the fridge before going on to add the chocolate layer on top.



Melt your preferred chocolate. I used semi-sweet chocolate chips since I wanted to stick to the Reeses theme but felt that milk chocolate may be too sweet. Dark chocolate would have probably been a nice alternative as well. As always, the double boiler method is preferred for melting chocolate to prevent any burnt chocolate. However, if you find it to be a hassle, simply melt it over your stove on low heat. 



Top off the cups with chocolate and smack the tin for smooth and level tops. Let cool in the fridge. 



Finally, on to the last, and totally optional, layer! The marshmallow top. Why? Because it’s not a s’more without marshmallow…and it’s fancy! You can make homemade marshmallows with some gelatin and sugar, but I took the shorter (and not so noble) route of buying some marshmallow fluff from the store. 



Whichever option you decide to choose, simply pipe the marshmallow on top of each cup like icing on a cupcake.



And of course, if you have marshmallows on a s’more, it needs to be toasted! If you have a handheld torch, then this is quick and easy and you’ll probably have pretty peaked lightly toasted tops. If you don’t have a handheld torch, or are just plain silly like me, then you’ll quickly realize that the marshmallows start to lose their pretty shape…and it doesn’t matter anyway because once it’s stuck under the broiler in the oven, it melts down.

If you used the handheld torch, then you’re done and am probably enjoying your tasty treat already. If you went with the broiler method, make sure to keep an eye on it because those marshmallows will start browning and then burning all too soon. Make sure to stick it back in the fridge before nomming!

For an extra Halloweeny touch, I sprayed a bit of orange icing on top…though I still haven’t wrapped my head around the idea of liquid spray on icing. 

Stay safe, stay warm, and enjoy~! For those of you still without power and heat, bundle up or grab the nearest warm body (fuzzy or not) and snuggle them into submission. No, unfortunately Cooper may not be borrowed. He’s busy acting as stand-in portable heater. 

~ AJ ~
Photographs taken and provided by AnnMarie Hwang

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