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Gooey Peanut Butter S’more Brownies

January 9, 2008
The Altoona Mirror
Makayla Feathers, 11, of Imler won first place at the Bedford County Fair with this recipe. It placed second at the Farm Show.

Brownie ingredients:

1 cup butter or margarine

1/2 cup Hershey’s Special Dark cocoa or Hershey’s Dutch Processed

1 cup packed light brown sugar

1/2 cup granulated sugar

3 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup Hershey’s Reese’s peanut butter chips

Topping ingredients:

1 jar (7 ounces) of marshmallow cream

1 cup Hershey’s Reese’s creamy peanut butter

1 cup chocolate frosting

Frosting ingredients

1/4 cup melted butter

3 tablespoons hot water

2 cups sifted powdered sugar

1/4 cup Hershey’s cocoa

1 teaspoon vanilla


1 package honey graham crackers

1 Hershey’s premium baking bar

1 package marshmallow

Heat oven to 350 degrees Fahrenheit. Grease bottom of 9-by-13 pan; set aside. Place butter in mixing bowl and beat until soft. Add cocoa; mix until smooth. Add brown sugar and granulated sugar until well blended. Add eggs and vanilla; beat well. Add flour; stir until well blended. Stir in peanut butter chips. Spread into prepared pan.

Bake 20 to 25 minutes or until center is set. With spoon, even drop marshmallow cream onto cooled brownies. In small, microwave-safe bowl, microwave frosting on high for 30 seconds or until melted and smooth. Repeat with peanut butter.

Pour melted frosting, then melted peanut butter over marshmallow cream and swirl with butter knife to marble.

Allow to cool completely.

To decorate brownies after they’ve been cut, break graham crackers into four squares; set aside.

Melt baking bar in a double boiler. When melted, dip graham crackers into it. Set on wire rack to dry.

Toast marshmallows with torch. When cool, put on top of brownies, placing brownies on top of graham crackers.

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