PEANUT BUTTER S’MORES NO BAKE BROWNIES, IF YOU LIKED IT SAY HELLO

• Line a 9×9 inch baking pan with parchment paper or lightly grease. Set aside.
• Melt the butter and peanut butter together in the top of a double broiler.
• Whisk in the sugar until completely dissolved.
• Scoop out a half cup of the butter-sugar mixture and whisk it into the eggs to temper them.
• Whisk the tempered eggs into the butter-sugar mixture until nice and thick, 3-4 minutes.
• Remove the top of the double broiler from heat and stir in the vanilla and graham cracker crumbs.
• Finally fold in the chocolate chips and marshmallows.
• Spread the batter into the prepared pan and chill for 2 to 3 hours.

Frosting

• Melt the chocolate chips and peanut butter together in a microwave safe container in 30 second intervals, stirring in between.
• Spread the frosting on top of the cooled brownies. Let the brownies chill for another hour before cutting into squares.
• The brownies are firmer when chilled, slightly softer at room temperature. I prefer mine refrigerated. Store leftover brownies in an airtight container for up to 5 days.