Easter is officially over! So now what do you do with all those leftover Peeps and Easter candy? Make a S’more!
I have no idea how it took me 26 years to try this, but this is the absolute BEST way to enjoy a Peep! It’s like combining the vanilla and burnt sugary taste of the Créme Brulée with the chocolatey ooey gooey smushiness of the S’more! Your taste buds couldn’t be happier!
Roasting the Peeps allows the sugar to caramelize as the exterior of the Peep crisps up while creating a soft, melty center. Mmmmmm… When you sandwich this between two graham crackers and some chocolate, you have an explosion of wonderful flavors and textures going on inside your mouth.
Oh. My. G. I can never go back to eating plain Peeps ever again! And for that matter, I could never eat plain old S’mores ever again! Thank God they sell Peeps more than just around Easter time! These S’mores are the only way to go!
And how could I go back to eating them the old-fashioned way when it’s SO DARN EASY to make these S’mores??
It literally takes two minutes. TWO MINUTES PEOPLE!!!
While I’m sure everyone knows how to make a S’more (unless you’ve been living under a rock your entire life), I wanted to provide a few step-by-step pictures to get you even more excited about roasting these little Peepers!
Ingredients. As you can see, I tried out a few different S’more combos. I mean, who doesn’t LOVE Girl Scout Cookies? And in S’more form? You’ve got the perfect marriage right there with the coconutty, caramely, chocolatey amazingousity! I also made some with graham crackers–I used cinnamon graham crackers because that’s all I had, but plain works just as well! Some of my leftover candy included some Reese’s Peanut Butter Easter Eggs and Milky Way Caramel Easter Bunnies which were absolutely heavenly in the S’more. The cute Easter Ghirardelli squares fit just perfectly on the graham squares as well!
Now comes the FUN part! It’s fire time!
Any last words?
I used my gas stove to roast the Peeps, however, you can also use your oven. Just put your oven on broil and place each Peep on a graham cracker on a baking sheet on the top rack. Keep a very close eye on your oven–this will take no more than a couple of minutes.
There really are no rules to roasting the peeps. If you like your marshmallows burnt to a crisp, that’s totally fine. If you like them perfectly browned, try to keep them a little further from the flame. Oh, and BE CAREFUL! Since there’s sugar on the outside, it has the tendency to ignite a little, but it’s easy to blow it out.
Once you’ve reached perfectly toasted Peep perfection, sandwich it between your cracker/cookie of choice!
I think it’s dead now.
Since Samoas already have caramel and chocolate on the cookie, I decided to leave out the chocolate in the center. When using graham crackers, I placed the unwrapped candy on the graham cracker square and melted it just to softness in the microwave–about 20 seconds.
This created that wonderful smushing action between the marshmallow and graham crackers. In the words of Rachael Ray, “YUM-O!”
Who’s the next victim?
What a beautiful mess.