Hi, you may already know me, my name is Katrina, and I have a problem.
This is my own personal jar of Reese Peanut Butter Spread. I keep it in a cupboard, where the kids can’t reach, and when I’m having a bad day, I swipe my finger through it to make things better. Which it always does. I’m not even ashamed.Don’t worry, I’ve got another jar, that’s been kept finger free, for cooking with today.Alright, now that I’ve got that off my chest, how about we get to THE EASIEST DESSERT EVER! I’ve got a thing for dips, they’re so easy to make, they always look good sitting out on the table, and they’re the first things to get devoured when you have people come over. When I got a couple of jars of this spread, and took my first taste, I realised that THIS was what I had been wanting my whole life. It is literally like they took Reese Peanut Butter Cups, waved a magic wand above them, and turned them into a spread that you can put on EVERYTHING!
This day though, I wanted to do something special and fun for the kids (cough, and me). I wanted to do four mini dips, just using some large fluted ramekins that I found in the cupboard. Because what’s better than one Reese Peanut Butter Spread S’mores Dip? Four of them. All with just a slightly different kick, using things I had on hand in the pantry.
The four types, you’re wondering?
- Classic: with just some mini chocolate chips added on top of the marshmellows.
- Salted Pretzel: crushed pretzel pieces on top of the dip, then chunks of pretzels added after browning (and more to use for dipping)
- Double Chocolate Hit: Chocolate cookie crumbs crumbled on top of the spread, and then mini Reese Peanut Butter Cups added on top with the marshmallows.
- Salted Toffee Crunch: Some toffee pieces and crushed graham crackers on top of the spread, then more toffee pieces added with the marshmallows. After browning I drizzled on some caramel sauce (just plain sundae topping)
Now, here’s how insanely awesome these look when they’re done:And here is how easy they are to make. Step 1 – put the dip in the bottom.Step two, add any little bits and pieces for texture. This is the pretzel one, so some crushed up pretzel pieces.
Step three – put mini marshmallows on top.
Step four – Put all of them on a baking sheet, and put them under the broiler. Watch carefully, marshmallows go from perfect to on fire quickly!Step 5 – Add any additional toppings once they’re out from the broiler. Like more pretzel pieces.
I know what you’re thinking. That’s it? Yeah – that’s it. It’s that easy. And they are soooooo good. Here’s the double chocolate hit.Here’s the classic chocolate: And here’s the salted toffee crunch: More importantly (and adorably), here’s my Oliver going to town on them:
- 1 jar of Reese Peanut Butter Spread
- 1 bag mini marshmallows
- Other toppings of your choice (see notes for ideas)
- Crackers or cookies for dipping (see notes for ideas)
- Spread a layer approximately half an inch thick of Reese Peanut Butter Spread in the bottom of an oven safe dish.
- Add any additional toppings for texture (see notes for ideas).
- Top with mini marshmallows, and any additional toppings that are ok to be cooked.
- Place under the broiler to brown the marshmallows, but watch carefully, as they turn from brown to burnt very quickly.
- Add any additional toppings, then serve immediately.
Here are the variations that I made:
Classic: with just some mini chocolate chips added on top of the marshmellows.
Salted pretzel: crushed pretzel pieces on top of the dip, then chunks of pretzels added after broiling (and more to use for dipping)
Double Chocolate Hit: Chocolate cookie crumbs crumbled on top of the spread, and then mini Reese Peanut Butter Cups added on top with the marshmallows prior to broiling.
Salted Toffee Crunch: Some toffee pieces and crushed graham crackers on top of the spread, then more toffee pieces added with the marshmallows. After broiling I drizzled on some caramel sauce (just plain sundae topping)
I use graham crackers, chocolate cookie wafers, and pretzels.
This post is sponsored by Hershey’s Canada and I have been compensated monetarily and with product. All opinions and recipes are my own.