Up until several year ago I had always hated peanut butter and jelly.  

Like, I vehemently refused to sit next to my friends while they were eating their sandwiches because I couldn't stand the combined smell of pureed peanuts and thick, sugary fruit.

I loved peanut butter and would frequently eat it by the spoonful.  I loved jelly smothered onto biscuits.  But the combination of the two was in my mind, deplorable. 

That is, until about four years ago when some comatose part of me finally awoke and I realized the true wonder of the celebrated pairing. 

As I recall, it began with an almond butter and cherry jam sandwich made by a kind friend.  Since then, I have ventured deep into the realm of peanut butter and raspberry, or even strawberry jams.  I cannot do the grape thing yet... 

This week needed some childlike comfort in the way of a s'more.  A no-fuss, oven-baked s'more that we can enjoy on the rainiest and hardest of summer afternoons. 

Remember that chocolate peanut butter spread we made last week for our cookie s'mores?

A layer of that peanut buttery chocolate is spread thickly onto one graham cracker, while the jam and marshmallows are stacked atop the other. 

Rather than toasting these marshmallows with my kitchen torch, I wrapped these individual s'mores up in tin foil and place them under my oven broiler for several minutes to get warm and melty. 

Just like the classic sandwich, these s'mores have a wonderful balance of salty peanuts and sweet jam, with an added bonus of rich, milk chocolate and gooey marshmallows. 

It's gearing up to be another hot, August Saturday, let's try to find a balance between chores and treats. 

Sincerely, 

Pedantic Foodie

Peanut Butter & Jam Baked S’mores

makes one s’more, can easily be multiplied

for the chocolate peanut butter spread

makes about one cup

- 1/2 cup smooth peanut butter

- 1/3 cup semi-sweet chocolate, roughly chopped

In a small glass bowl, combine peanut butter and chocolate.  Microwave for thirty second increments, stirring after each, until the mixture is smooth.  Allow the mixture to sit at room temperature for 15-20 minutes, until it has thickened slightly.

for the s'mores

- 2 marshmallows 

- 2 teaspoons strawberry jam 

- 2 teaspoons peanut butter 

- 1 1/2 tablespoons chocolate peanut butter spread

- 1 full graham cracker, halved

Spread about 1 1/2 tablespoons of the chocolate peanut butter mixture unto one graham cracker half. 

Spread jam atop the second half of the graham cracker and stack the marshmallows on top.  Cover with peanut butter.  Press the two halves against each other and wrap the s’more in foil.

Set your oven to the broiler setting and bake the s’more for five minutes, until the marshmallows are soft and partially melted. 

Enjoy!