When I told Matthew Rice, the former pastry chef at Girl & the Goat, how much I like Cheez-Its, he said we should try coating them with chocolate and peanut butter. Lo and behold, they taste just like little Butterfingers. (He actually made a Cheez-It wedding cake for Gary and me that had them on the inside.) So when I was thinking about things to do on the grill for Fourth of July, I immediately though of s’mores-and then chocolate and peanut butter-coated Cheez-Its. Let guests toast their marshmallows over the fire-I’ve always been into low and slow instead of blackened, but it’s a personal decision-then slide them on a Cheez-It sandwich. It’s like a homemade candy bar.
Ingredients
Preparation
Step 1
Bring a few inches of water in a medium saucepan to a boil over medium heat.
Step 2
Combine the chocolate, peanut butter, and butter in a heatproof bowl that fits over the top of the pot. Melt the ingredients over the boiling water, stirring until combined.
Step 3
Remove from the heat and add to the Cheez-Its in a bowl. Toss to coat and then let sit for 10 to 15 minutes to avoid clumping when you add the powders.
Step 4
Combine the confectioners’ sugar and cocoa powder. Toss with the coated Cheez-Its.
Step 5
Toast the marshmallows over the open flame of a grill or stove. Smoosh the melting marshmallow between two coated Cheez-Its.
Recipe notes
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