A crunchy oreo base topped with peanut butter, chocolate chips and toasted marshmallows, then sprinkled with chopped peanut butter cups! A very quick dessert to pull together with minimal effort.
1/2cup(90g) milk / semisweet chocolate chips or chopped chocolate
24large marshmallows (or vegan marshmallows)halved (or ~2 cups mini marshmallows)
6peanut butter cupschopped (see notes)
Instructions
Preheat your oven to 180°C fan (350°F fan). Line a 20 or 23 cm (8 or 9-inch) square tin with foil or baking paper. Spray with oil (or use a pastry brush to brush the oil on). Set aside.
To make the base:
Combine the crushed (see notes) oreos with the melted butter and milk.
Scatter the mixture evenly into the lined pan and press down. Bake for 6 minutes.
Add toppings:
Once baked, immediately spread the warmed peanut butter over the oreo base. Evenly scatter the chocolate chips over the peanut butter. Completely cover with the halved marshmallows (or mini marshmallows), placing them cut side down.
1/2 cup (8 tbsp) peanut butter, 1/2 cup (90g) milk / semisweet chocolate chips or chopped chocolate, 24 large marshmallows (or vegan marshmallows)
Place under a broiler (oven grill) for under 1 minute to toast the marshmallows (watch them closely!) - mine took around 30 seconds.
Remove from the oven and immediately scatter the chopped peanut butter cups over the marshmallow layer.