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Fluffernut S'more Brownies: Kim & AJ
Dessert was a creative concoction of graham crackers, brownies, peanut butter and marshmallow that came together in one beautiful hand-held treat!
After dessert, we stayed with the camping tradition and continued to drink into the wee hours of the night before we passed out on our sleeping bags and air mattresses spread throughout Heather and Eric's house. House camping at its best!
Recipe:
Ingredients:
Graham Cracker Crust:
2.5 cups finely ground graham cracker crumbs
1/2 cup sugar
10 Tbs melted butter (vegan)
Brownie:
1 box vegan brownie mix
Filling:
1/2 cup peanut butter
1/2 cup marshmallow fluff
Topping:
1 bag dairy free chocolate chunk chips
Instructions:
Graham Cracker Crust:
If needed, grind graham crackers in food processor or mash inside a plastic bag to get crumbs. Combine crumbs, sugar, and melted butter and mix until well blended. Place cupcake liners into muffin tin. Press graham cracker mix into bottom of each of the cupcake liners. Place tin in refrigerator while preparing the rest of the ingredients. You may want to cover it with plastic wrap.
Brownie:
Follow instructions on the box. Set finished mix aside. Get tin with graham cracker crust from fridge. Fill each cupcake liner with brownie mix until the cup is 2/3 full. Bake in the over according to the instructions on the box, but only for about 12 minutes. Brownies will rise. When finished baking, remove tin from oven. Use a regular sized spoon to depress a rounded divet into each of the brownies. Do this gently while brownies are still hot. Allow the brownies to cool for about 5 minutes.
Filling:
In a microwave safe bowl, melt the peanut butter for about 30 seconds. Stir in marshmallow fluff. If needed, heat the mix a little more to get a good blend. Spoon the filling into each brownie cup. Let it cool for 2-3 minutes.
Topping:
Top each cup with a dairy-free chocolate chunk.
Serve at room temperature.
