Recipe by Cookin-jo
The title says it all! The recipe calls for peanuts but for those with allergies there is a nut-free variation. Recipe from Bonnie Stern.
Top Review by lsustacy
These are yummy!!! I had to adjust a little to ingredients on hand! I used 2 - 3oz. hersey bars from Valentines day and added about 1 cup of chocolate chips to that to melt for chocolate! I also only used graham crackers and rice krispies! I just didn't want to add in the peanuts or dried fruit. I wanted to keep them as close to s'mores as possible. I had trouble dropping them by spoonfuls so I just put in a 11x7 casserole dish like I would normal rice krispies and then put in fridge to harden. I can then cut a yummy treat when I want one. I know they will not last long! Super easy and quick to make!! Thanks!
- 453.59 g milk chocolate, chopped (or semi-sweet if you prefer, chocolate chips work too)
- 473.18 ml miniature marshmallows
- 473.18 ml Rice Krispies
- 236.59 ml graham wafers, broken into small pieces
- 236.59 ml toasted peanuts
- 118.29 ml raisins (I use cranberries) or 118.29 ml dried cherries (I use cranberries) or 118.29 ml dried cranberries (I use cranberries)
- 28.34 g chocolate, melted (white or dark to contrast in colour)
Directions See How It's Made
- Measure and mix the dry ingredients in a medium bowl.
- Chop up the milk chocolate if using bars and heat in a large bowl over a pot of simmering water to melt, stirring.
- Let cool a few minutes and then stir in the dry ingredients.
- Spoon about 2 Tbsp at a time onto a waxed paper lined baking sheet. Drizzle the melted contrasting chocolate over.
- Refrigerate until firm, and then store in the fridge or freeze.
- Nut free version: omit the peanuts and increase the graham wafers by a half cup, and either the rice krispies or cranberries by a half cup.