Peanut Butter S'mores Bars

Since S'mores at the hottest trend, and I had some marshmallows leftover from Christmastime, I decided to make a S'mores dessert for the 4th of July.
I settled on this recipe from idle wife. (there are A LOT out there!)
Of course, I only had large marshmallows. And, upon further review, only a milk chocolate/peanut butter chips combo. But I forged ahead anyway.
And then after it was done, I realized I got the amount of butter  in the crust wrong, so the crust is really crumbly. (and excellent on ice cream!)

And this was the result:

You can see the crumbly crust!

It is delicious, if not difficult to eat. The best part: some of the peanut butter chips didn't melt all the way, so occasionally you'll get an extra bite of peanut butter. mmmm.

recipe from: http://idlewife.blogspot.com/2011/06/peanut-butter-smores-bars.html

graham cracker crust

1 1/2 cups graham cracker crumbs

3 tablespoons sugar

1/4 teaspoon salt

1/3 cup butter, melted

Line a 2 quart rectangular baking dish (or any dish you think will work. Smaller = thicker; larger = thinner) with parchment paper and set aside. In a bowl, mix the graham cracker crumbs, sugar and salt together. Add the melted butter and stir until the graham cracker crumbs are thoroughly moistened. Press evenly into the prepared baking dish and bake at 350 degrees for 10 minutes. Allow to cool completely.

chocolate confetti squares

1/4 cup margarine

1/2 cup smooth peanut butter (lite is all right)

1 cup chocolate chips

250 g mini marshmallows

In a medium sized pot, melt the margarine and peanut butter together. Remove from heat and stir in the chocolate chips. Stir until they've completely melted into the peanut butter mixture. Allow the mixture to cool to the point where you can comfortably place your hand on the bottom of the pot (be careful not to touch it too soon). Add marshmallows and stir to coat. Spread evenly over the graham cracker crust and put the whole thing in the fridge until fully set. Lift out of the dish using the parchment paper, cut into squares, and enjoy! It's best to keep these refrigerated.

(note from me - we calculated these at 8 points per serving for 10 servings. YMMV!)