Peanut Butter Chocolate and Marshmallow Graham Cracker Sandwich

Prep Time: 15 mins

  • About 30 REESE'S Peanut Butter Cups Minis
  • 10 graham crackers, squares
  • 1/2 cup miniature marshmallows
  • 1/4 cup REESE'S PIECES Candies
  • 1/4 cup lightly salted peanuts
  • 1/4 cup HERSHEY'S Milk Chocolate Chips
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 1/4 cup REESE'S Peanut Butter Chips

  1. Heat oven to 200°F. Cut mini peanut butter cups into halves.
  2. Place graham crackers on cookie sheet or jelly-roll pan. Top each cracker with 5 to 6 mini peanut butter cup halves.
  3. Bake 5 minutes; remove from oven. With small spatula or knife swirl melted peanut butter cup. Top with marshmallows, candies and peanuts; press in lightly. Cool completely.
  4. Place milk chocolate chips and 1/2 teaspoon shortening in heavy-duty food storage bag. Microwave at MEDIUM (50%) 30 seconds; knead bag and chips. If necessary, microwave at MEDIUM an additional 10 seconds at a time, kneading bag and chips after each heating until chips are melted and mixture is smooth. Push melted chocolate to one corner of bag; cut off bag corner about 1/4 inch from tip. Drizzle crackers. Repeat procedure with peanut butter chips and remaining 1/2 teaspoon shortening.
  5. Allow drizzle to set. Makes 10 cracker snacks.

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