Peanut Butter S'more Shooters

S'mores are as American as apple pie. In the summertime, s'more bonfires light up the night sky. And like a pagan ritual, impaled marshmallows are turned into black flaming torches. In the flickering fire light, it becomes a challenge of the fittest to complete the task of placing the incinerated marshmallow and chocolate between two graham crackers. Unfortunately for many, their marshmallows have morphed into a gob and fallen into the fire.

According to legend, it is said that S’mores were invented by the Girl Scouts in the early 1900’s and regularly made at the campouts they had. However this information is debatable, even though the recipe appears in the 1927 edition of the girl scouts recipe book, it is very unclear as to whether the Girl Scouts invented them. As for now, the debate of who created S’mores rages on. No matter, let's face it, it's impossible to "just say no" to s'mores. 

It's the middle of winter for many of us and s'more bonfires will have to wait. But with this fabulous recipe that I adapted from  Real Women of Philadelphia you can still enjoy this treat in the form of a "shooter".

    

 

A properly constructed dessert shooter will give you and your family just enough taste of something delicious to top off any filling meal. Trust me - you'll hear accolades and raves of gratitude for ending a filling dinner on a softer note.

Servings: 8

4 ounce(s) of cream cheese
12 Graham Cracker Sheets (48 individual crackers)
10 ounce(s) of bag of peanut butter morsels
7 ounce(s) of jar marshmallow creme
1/2 cup(s) of low-fat milk
1/2 cup(s) of chocolate syrup (I used Hershey's Special Dark)
(I added chocolate curls to the top of mine)

Steps In a medium saucepan, combine peanut butter morsels, milk and Philadelphia Cream Cheese. Cook on medium heat and stir until combined and melted, about 5 minutes. Transfer the mixture to a glass mixing bowl and place in the freezer to set for about 10 minutes. Remove and mix with electric mixer until a light, fluffy peanut butter creme is created, about 2 minutes. Set aside.

Place the graham crackers in a plastic, sealable bag. Seal the bag and break up the crackers with your hands, creating different size small chunks and crumbs. Transfer to a separate mixing bowl and add the chocolate syrup. Mix well until combined.

Using 2oz. shot glasses, spoon about 1 tbsp. of the graham cracker mixture into the bottom of each of the shot glasses. Follow with 1 tbsp. of the peanut butter creme, then 1 tbsp. of the marshmallow creme. Finish with another 1 tbsp. of the graham cracker mixture.

Note: If using tall, narrow shot glasses, fill two separate, small plastic bags with the peanut butter and marshmallow creme, snip off a corner and pipe the cremes into the shot glasses. Serve with long neck teaspoons.

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