Peanut butter s'mores dip with graham crackers
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Danielle Wood
Peanut butter s'mores dip with graham crackers
In the US, you can’t have a camping trip without s’mores and graham crackers – a classic American biscuit. Once you’ve tasted this recipe, you’ll see why
Serves: 6-8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving (1 of 8))
Calories
722Kcal
Fat
27gr
Saturates
14gr
Carbs
107gr
Sugars
79gr
Fibre
4gr
Protein
10gr
Salt
1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
For the graham crackers
- 250g wholemeal plain flour, plus extra to dust
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp bicarbonate of soda
- 100g unsalted butter, softened
- 200g light brown soft sugar
- 3 tbsp milk
- 5 tbsp runny honey
- 1 tsp vanilla paste
For the s'mores dip
- 200g dark chocolate, roughly chopped
- 8 peanut butter cups, roughly chopped
- 3 tbsp smooth peanut butter
- 400g white marshmallows
Step by step
- For the crackers, whisk together the flour, cinnamon, salt and bicarbonate of soda in a medium bowl. Set aside. In a separate large bowl, cream together the softened butter and brown sugar using an electric hand whisk or stand mixer for 3-5 minutes, or until fluffy. Fold in the dry ingredients – it should look like wet sand. Add the milk, honey and vanilla and beat using a low speed until it comes together as a soft dough. Wrap in clingfilm and chill for 2 hours.
- Preheat the oven to 190°C, fan 17O°C, gas 5. Line two baking trays with baking paper. Dust your work surface with flour, divide the dough into two rectangles and roll each out to about 5mm thickness. Carefully transfer to the lined trays and gently score 12 rectangles into each. Bake for 12 minutes or until golden. As soon as they come out of the oven, cut along the pre-scored lines and prick all over with a fork. Let cool.
- For the dip, arrange the chocolate and peanut butter cups all over the bottom of a cast-iron frying pan. Place spoonfuls of the peanut butter all around. Top with the marshmallows, then cook on a closed barbecue, or on the hob covered with a lid, over a high heat for a few minutes. Or, if you have access to an oven grill, place the pan under a high heat for a few minutes to toast the marshmallows. Once the marshmallows are toasty and the chocolate has melted, dig in with the crackers.
Cook's tip
Bake the crackers before you go, or use shop-bought digestives instead.
