The “Dirty Girl Scout” – Peanut Butter S’mores Bar
Carmela from Casa San Luis.
When my friends and I have potluck dinners, I always end up bringing dessert. Go figure! So while thinking of what to bring for a dinner last week, I was staring at my pantry and wondering what I could make. All I had were leftovers: a half opened Marshmallow bag, a Speculoos Cookie box and a Dark Chocolate bar just lying there in my refrigerator. Then it came to me: S’mores!
I didn’t want to bring my friends a traditional S’mores which is also best eaten warm. So I thought why not make it into a bar so it’s easy to travel with. I love Peanut Butter so I decided to just add it in.
The smooth and creamy texture of the peanut butter compliments the bitter flavor of dark chocolate. These are two ingredients in baking that complement each other really well.
My friends at that dinner came up with the name for this bar, The Dirty Girl Scout, because it’s a like a girl scout (sweet, pretty, cute) just dirtier. Go figure.
3 Tbsps Butter
2/3 Cup of Peanut Butter (Creamy or Chunky up to you)
7 cups of Mini Marshmallow
1 ½ Cup pieces of Speculoos Cookies or Graham Cookies
1 Cup Dark Chocolate morsels
1 Tsp of Salt
You can adjust the quantities if you want it with more chocolates or less cookies.
In a re-sealable bag, place the cookies inside. With a wooden spoon, smash the bag with the cookies until the desired size is achieved.
In a Non-Stick sauce pan (make sure it’s non-stick!!) place the butter and the peanut butter. Put it on a stove on low heat. Once the butter is melted add the marshmallows.
Once all the marshmallows melted take the pan off the stove. Add in the cookies and chocolate and mix it all together.
Line your 8×8 pan with foil and make sure to grease the foil. The marshmallow sticks to everything don’t forget!
Pour in your S’mores and sprinkle with sea salt.
Place the pan in the refrigerator for an hour. Then with a sharp knife cut into desire shapes and pieces.
Note from the Fat Kid Inside: Want to learn how to bake easy and delicious recipes with Carmela? Here is her class schedule:
Baking Classes with Carmela Villegas of Casa San Luis
Who doesn’t love the smell of butter and vanilla wafting through the house? Beyond the recipes, more importantly learn the secret techniques that the cookbooks don’t teach. The classes run for 3 hours and are interactive so you can also ask on the spot questions. Don’t be afraid to make desserts. These classes are designed to make you enjoy baking!
Classes are P1500/person/class Thursdays 4pm – 7pm
Classes are held in ATELIER 317, 6060 Palma St. corner Osias St. Makati City
French Tea Time Classics Part One – June 6
- Speculoos Cookies
French Tea Time Classic Part Two – June 13
- Cream Puffs
Chocolate Lovers – June 20
- Flourless Fudge Cake
- Nutella Crème Brulée
- Charlotte au Chocolat (French Mousse Cake)
American Classics – The Cupcake Lab – June 27
- Banana-Rhum Cupcake
- Ginger Rose Cupcake
- Chocolate Cupcake with Bailey’s Frosting Vanilla cupcake with a Lemon Frosting
American Classics : Cookies and Bars – July 4
- Classic Chocolate Chip Cookie
- Rocky Road Cookie
- Carrot Cake Cookie Sandwich
- Revel Bar
Non Baked Desserts – July 11
- Orange-Mango Cream Pie
- Tea Infused Panna Cotta
- Berry Delight
- Hazelnut Chocolate Mousse
30 Minute Desserts – July 18
- Pineapple Crumble
- Peaches-Mango Cobbler
- Espresso Trifle
- Dulce de Leche Bread Pudding
- See more at: http://thefatkidinside.com/home_slider/baking-with-casa-san-luis-lemon-verbena-panna-cotta/#sthash.RPUJFo1I.dpuf