This easy peanut butter s’mores quesadilla has a gooey peanut butter chocolate marshmallow inside and crispy brown sugar graham cracker coated outside.
Alright Buckeye fans, I hate to say it but after last weekend’s sad display against Tulsa I am not feeling particularly strong about today’s game against Akron. This does not bode well for the remainder of the season.
I was okay loosing to Oregon because they were clearly the better team and our defense was doing next to nothing to stop them. But we have a bad habit of playing to our competition and last weekend was a prime example even though we pulled out a win in the end. Fingers crossed, Buckeye Nation.
And if we fail? Well, I guess it’s a good thing these peanut butter s’mores quesadillas are so dang easy to make. Just spread peanut butter and chocolate hazelnut spread on each half of a tortilla, and top with mini marshmallows.
You could stop there and grill it as is, but go ahead and seal in that s’mores flavor by coating the outside with butter, brown sugar, and graham cracker crumbs. You’ll be glad you did because the outside gets extra crispy. Besides, what is a s’mores without some graham cracker?
While I am at it, here are some other peanut butter s’mores recipes:
- No-Bake Peanut Butter S’mores Bars
- Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies
- Peanut Butter Cup S’mores Ice Cream
- Reese’s Peanut Butter S’mores Cookies
- S’mores Buckeyes
Two years ago: Pumpkin Butter Cupcakes with Brown Sugar Frosting
Five years ago: Weekly Meal Plan #31
Six years ago: No-Bake Apple Cheesecake Pie
Seven years ago: Amaretto Spiced Apple Cider
Eight years ago: Stuffed Red Velvet Truffles
Nine years ago: Homemade Yellow Cake Mix
- 1 burrito sized flour tortilla
- 2 Tbsp creamy peanut butter
- 2 Tbsp chocolate hazelnut spread
- 1/2 cup mini marshmallows
- 2 Tbsp unsalted butter, room temperature
- 2 Tbsp brown sugar
- 2 Tbsp finely crushed graham crackers
On one half of the tortilla, evenly spread the peanut butter. On the other half, spread the chocolate hazelnut . Top with marshmallows.
Fold the tortilla in half and butter both sides. Sprinkle with the brown sugar and graham crackers on both sides, pressingly lightly to adhere.
- Heat a cast iron skillet over medium heat. When ready carefully place quesadilla into the pan and cook until golden, about 2-3 minutes. Flip and cook for another 2-3 minutes.
- Slice and serve immediately.
Source: Adapted from Oh Sweet Basil.