Available in Selfridges, London | UK  

This PB S’more recipe is ridiculously more-ish with a smattering of peanut butter in a perfect sweetsavoury balance.

Legend is that S’mores came about when American children went camping and toasted a marshmallow over the fire and then sandwiched it in between two Graham crackers with a piece of chocolate in between. So delicious that the kids momentarily forgot all politeness and squealed ‘Gimme s’moooorree!’



  • 1 batch Marshmallow-basic
  • 1 pod Vanilla bean seeds scraped
  • 1 batch Home-made Rye Biscuit
  • 180g dark chocolate chips or grated
  • 200g cream
  • 70g butter Cubed, room temperature
  • 150g peanut butter


Method (makes 25)

  1. Follow the basic marshmallow technique, and add 1 vanilla bean pod’s seeds in at the first step to make a vanilla mallow
  2. While the marshmallow sets prepare the rye biscuit dough and let rest before rolling out and cutting into 5cm discs using a cookie cutter (I prefer a scalloped edge for a pretty frill), sprinkle with cinnamon-sugar and chill on parchmentlined baking tray
  3. Preheat the oven to 175 degrees Celsius
  4. Use a cocktail stick to prick dots in a pattern around the biscuit and bake for 18 minutes till golden brown
  5. Bring the cream to a boil in a small saucepan and pour over the chocolate chips. Stir slowly till the chocolate has melted and is combined well. Add in the cubes of butter and stir till you have a glossy ganache
  6. Once the biscuits are baked and cooled to room temperature peel them off the parchment paper and flip them over—spoon the chocolate ganache over half the biscuits and peanut butter on the other half
  7. Once the mallow has set, sift dredge mix over a clean work surface and pull the mallow off the tray onto the surface using a spatula or palette knife
  8. Coat a 5cm round cookie cutter with dredge mix and cut out discs of marshmallow, dredging the edges
  9. Sandwich the mallow disc in between one biscuit with chocolate ganache and one with peanut butter

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