Trisha's PB&J Smore's, as seen on Trisha’s Southern Kitchen, Season 17.
Recipe courtesy of Trisha Yearwood

PB and J S'Mores

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings



Special equipment:
four 12-inch metal skewers or wooden skewers soaked in water for 30 minutes
  1. Build an open fire in a fireplace or in an outdoor firepit.
  2. Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar.
  3. Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks.
  4. Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm.

Cook’s Note

If using an open fire pit, you may need to use longer marshmallow sticks to grill the strawberries so you don't burn your hands.