Best 9 Marshmallow Peanut Butter Cracker Sandwiches Recipes

MARSHMALLOW PEANUT BUTTER CRACKER SANDWICHES

Steps:

• USING a butter knife, smear peanut butter onto the back of the crackers.
• CUT one marshmallow in half cross wise with kitchen shears. You may dip the scissors in water first to make the cutting easier.
• PLACE half of one marshmallow on top of one cracker with peanut butter.
• PLACE other cracker on top of the half marshmallow with peanut butter side down.

PB & MARSHMALLOW-CHOCOLATE CRACKERS

Steps:

• Melt chocolate as directed on package. Use fork to dip 1 of the crackers into chocolate, turning to evenly coat cracker with chocolate. Gently shake cracker over dip container to remove excess chocolate. Place on wax paper-covered baking sheet.
• Repeat with remaining crackers and chocolate. Refrigerate 30 min. or until chocolate is firm.
• Spread each of 9 of the crackers with 1 tsp. each of the peanut butter and marshmallow creme. Top with remaining crackers to make nine sandwiches.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

PBM SANDWICH

Steps:

• Spread the peanut butter onto one slice of bread. Spread the marshmallow creme onto the other slice. Place the bread topping-side-up onto a microwave-safe plate. Cook in the microwave on High for 30 seconds. Place the two halves together and serve.

YUMMY CRACKER SNACKS

Steps:

• Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich. Place on waxed paper-lined pans; freeze for 15 minutes or until firm., Dip sandwiches in melted candy coating, allowing excess to drip off. If desired, drizzle with additional candy coating and decorate with sprinkles. Store in an airtight container.

PEANUT BUTTER, BANANA, AND MARSHMALLOW SANDWICHES

Steps:

• Spread the marshmallow crème evenly over 4 slices of bread.
• Spread the peanut butter over the remaining 4 slices of bread.
• Add banana.
• put slices Together to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches.
• In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute.
• Turn the sandwiches over and grill for 1 more minute, or until golden.
• Serve immediately.

GRAHAM CRACKER COOKIES

Steps:

• In a large saucepan, combine the sugar, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook 4-5 minutes longer or until thickened and bubbly. Remove from the heat; stir in the marshmallow creme, peanut butter, and peanuts if desired and vanilla., Break the graham crackers in half. Spread about 2 tablespoons filling on the bottoms of half of the crackers; top with remaining crackers.

TOASTED MARSHMALLOW PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Heat oven to 325°F. Remove cookies from package and place 2 inches apart on ungreased cookie sheet. Bake 16 to 18 minutes until golden brown. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely.
• Heat oven broiler. Line cookie sheet with parchment paper. Arrange marshmallows in single layer on cookie sheet. Broil 5 to 6 inches from broiler flame, rotating cookie sheet as needed until marshmallows are evenly toasted.
• To blender, add toasted marshmallows, peanut butter, sugar, salt, half and half and vanilla. Blend on high 1 minute until smooth. Pour mixture into airtight container. Seal and refrigerate 3 hours until thoroughly chilled.
• Pour chilled mixture into ice cream maker. Churn according to manufacturer's directions. Transfer to airtight container. Seal and freeze 3 hours until firm.
• Scoop 3 to 4 tablespoons firm ice cream onto bottom side of 6 cookies. Top with remaining 6 cookies to form sandwiches. Working quickly, wrap each sandwich tightly in plastic wrap and freeze for 1 hour.