Peanut Butter S'mores No Bake Brownies

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Peanut butter, creamy
  • 1/4 cup Peanut butter

• Baking & Spices

  • 1 cup Granulated sugar
  • 2 cup Semi sweet chocolate chip
  • 1 tsp Vanilla

• Snacks

  • 2 1/2 cups Graham cracker crumbs

• Dairy

  • 3/4 cup Butter, unsalted

• Desserts

  • 2 cups Marshmallows, miniature

Found on momontimeout.com

Description

Ingredients

• ¾ cup unsalted butter
• ¼ cup creamy peanut butter (I used Skippy Naturals)
• 1 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 tsp vanilla
• 2½ cups graham cracker crumbs
• 1 cup semi-sweet chocolate chips
• 2 cups miniature marshmallows
• 1 cup semi-sweet chocolate chips
• ¼ cup peanut butter

Directions

• Line a 9x9 inch baking pan with parchment paper or lightly grease. Set aside.
• Melt the butter and peanut butter together in the top of a double broiler.
• Whisk in the sugar until completely dissolved.
• Scoop out a half cup of the butter-sugar mixture and whisk it into the eggs to temper them.
• Whisk the tempered eggs into the butter-sugar mixture until nice and thick, 3-4 minutes.
• Remove the top of the double broiler from heat and stir in the vanilla and graham cracker crumbs.
• Finally fold in the chocolate chips and marshmallows.
• Spread the batter into the prepared pan and chill for 2 to 3 hours.
• Melt the chocolate chips and peanut butter together in a microwave safe container in 30 second intervals, stirring in between.
• Spread the frosting on top of the cooled brownies. Let the brownies chill for another hour before cutting into squares.
• The brownies are firmer when chilled, slightly softer at room temperature. I prefer mine refrigerated. Store leftover brownies in an airtight container for up to 5 days.