Peeps S'mores
I found this recipe on another recipe website and we made these for an Easter picnic. They were a huge hit with everyone, young and old!
I found this recipe on another recipe website and we made these for an Easter picnic. They were a huge hit with everyone, young and old!
- Carbohydrate 137.08325 g
- Cholesterol 18.515 mg
- Fat 34.1556333333333 g
- Fiber 5.59291669524585 g
- Protein 13.41225 g
- Saturated Fat 16.4493233333333 g
- Serving Size 1 1 Dozen (196g)
- Sodium 688.803333333333 mg
- Sugar 131.490333304754 g
- Trans Fat 2.75945583333333 g
- Calories 904 calories
Step-by-step
- Take apart all Peeps from packages and break graham crackers into 48 fourths.
- Place graham crackers pieces onto cookie sheets lined with wax paper.
- Place 3/4 pkg of chocolate chips into a bowl and melt according to instructions on package.
- Dip the bottom of each Peep bunny into the melted chocolate and place on a piece of graham cracker. Continue to do this until all of the Peeps are used.
- Put the cookie sheets of Peeps into the refridgerator for 15 minutes so the chocolate can cool and harden.
- Melt the rest of the chocolate chips and pour the melted chocolate into a plastic zipper bag.
- Cut a tiny piece off the corner to make the chocolate drizzle.
- Carefully squeeze the bag to drizzle melted chocolate onto each individual Peep S'more.
- Place them into the refridgerator again so the chocolate can harden.
- Peeps S'mores can be eaten at room temperature or warmed up in the microwave for 8 - 10 seconds. Enjoy!
Traditional campfire treats rely on direct radiant heat to caramelize sucrose and melt cocoa butter simultaneously, but this indoor variant achieves structural integrity through controlled thermal application and chilling. Standard confections use plain marshmallows that melt uniformly, whereas marshmallow Peeps feature a firm crystalline sugar crust encasing a softer aerated core. This outer shell resists immediate collapse when exposed to warm chocolate, maintaining distinct textural layers rather than turning into a singular viscous mass. Melt chocolate slowly at a temperature not exceeding 110 degrees Fahrenheit to prevent the cocoa butter from seizing and developing a dull grayish bloom during the subsequent cooling phase. Working with a parchment-lined baking sheet ensures the tempered base releases cleanly after fifteen minutes in the refrigerator, preventing structural fractures across the graham cracker base. Adjusting the ratio of chocolate to sugar requires caution because milk chocolate contains high quantities of milk solids and sucrose, which will quickly overwhelm the delicate vanilla flavor profile of the marshmallow core if applied too thickly. Alternative chocolate bars can be substituted at a one-to-one weight ratio, though dark chocolate with a higher cocoa mass percentage will introduce bitterness that directly contrasts with the extreme sweetness of the marshmallow exterior. Microwaving the assembled pieces for precisely eight to ten seconds softens the internal sucrose enough to replicate the thermal experience of a campfire without compromising the integrity of the chocolate drizzle on top.
