Sweet & Salty S’mores
1 bag Milton’s Gluten Free Crispy Sea Salt Crackers, finely crushed
3 Tbsp unsalted butter
½ cup peanut butter (or sunflower seed butter)
¼ cup sugar
½ cup mini chocolate chips (or chopped up chocolate bar)
½ cup mini marshmallows
¼ cup roasted peanuts, chopped (or sunflower seeds)
Preheat the oven to 350 degrees Fahrenheit. Grease a muffin pan with non-stick cooking spray. Combine butter and peanut butter in a medium bowl and microwave for about 15 seconds, until lightly melted. Add crushed crackers and sugar to the bowl and mix well. Spoon about two tablespoons of the mixture into the bottom of eight muffin wells and press down with the back of a spoon. You want about ½ cup of the mixture remaining. Bake for about five minutes.
Now it’s time to layer your s’mores! Remove the pan from the oven and add 5-6 marshmallows and about 10 mini chocolate chips to each muffin well. Then add the rest of the cracker crumbs on top and press the crumbs down firmly. Bake for 3-4 minutes.
Last step! Remove the pan from the oven and add more marshmallows and chocolate chips, plus chopped roasted peanuts (if you’d like). Place the pan back in the oven, turn the oven to broil to toast the marshmallows, for about 45 seconds or until golden. Keep a close eye on it so it doesn’t burn! Remove the pan from the oven and allow it to cool for 15 minutes (before removing them from the pan). Enjoy!