There are some desserts that speak to my soul; that transport me to a time or place locked in a memory. I’d be lying if I said that s’mores was one of them. Growing up in Florida, we didn’t use our fire place very often. Actually, I’m surprised my family and so many of our friends even had one… Also, I’m a certified girl scout dropout, so I missed out on those infamous weekend camping trips building s’mores around a fire. But dark chocolate s’mores peanut butter cups I can get behind.

I think the peanut butter is what sold me.

I am that person with an oversized spoon in one hand and a container of peanut butter in the other who lacks will power and restraint. I’m working on it.

What I like so much about these s’mores peanut butter cups is that, yes, they take some time to assemble, but they last a ridiculously long time. We ate a few day of assembly and then popped the rest into a bag in the freezer (see! I have some self control!). Who doesn’t love a bite-size dessert that’s ready whenever you want it? Literally no one.

Shout out to the feedfeed.com and Ghirardelli for inspiring these little cuties. They’re currently hosting a s’mores contest/collboaration. The rules are simple: use high quality Ghirardelli chocolate squares to create a dessert inspired by s’mores.

For someone who isn’t crazy about the infamous dessert (I know, I know…), I just love these.

Dark Chocolate S’mores Peanut Butter Cups

Yield: 0 dozen 1x

Scale

Ingredients

¾ cup graham cracker crumbs, plus ¼ cup for topping
2 Tbsp unsalted butter, (melted)
½ tsp kosher salt
2 (6 oz) bags Ghirardelli dark chocolate squares
1 1/2 cups marshmallows
½ cup creamy peanut butter

Instructions

In a small bowl, combine ¾ cup graham cracker crumbs, butter, and salt, then stir until well mixed.
Line a mini muffin pan with liners, then spoon about 1 tsp of graham cracker crumbs into the bottom of each mold. Use your fingers or the back of a spoon to press down so the crumbs hold together.
In a separate microwave safe bowl, add Ghirardelli dark chocolate squares. Melt in a microwave for 30 seconds, then stir. Continue cooking in 15 second intervals, stirring after each time, until chocolate is melted and smooth. This can also be done in a double boiler on the stove.
Fill each cup about halfway with melted chocolate, then set aside.
Place marshmallows in a microwave safe bowl and heat for 30 seconds on high. Quickly mix the marshmallows with peanut butter and stir until very well incorporated. The marshamallows will harden up the longer they sit, so work quickly to spoon about 1 heaping teaspoon on top of each cup. I use two spoons to transfer the mixture.
If your leftover chocolate has hardened, reheat it until melted and smooth, then top each cup until the marshmallow center is completely covered. Quickly sprinkle remaining graham cracker crumbs (without butter!) on top. Refrigerate until solid, about 1 hour. Enjoy immediately or store in freezer until needed.