giant peanut butter s'mores cookie skillet

Von Ambitious Kitchen · 55 Min.

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Zubereitung

1. Preheat the oven to 350°F. Grease a 9 or 10-inch oven-safe skillet, or line a 9-inch square pan with parchment.
2. In a large bowl, whisk the brown sugar, peanut butter and eggs until smooth. Add the coconut oil and vanilla and beat for 30 seconds to 1 minute until smooth and emulsified.
3. Stir in the almond flour, oats, baking soda and salt with a wooden spoon until well combined.
4. Fold in half of the chopped chocolate. Spread the batter in the pan, pushing it toward the edges.
5. Scatter the remaining chocolate over the top, then press in the mini marshmallows (frozen for 30 minutes first) and the graham cracker pieces.
6. Bake for 20 to 25 minutes, until the edges are just slightly golden. Do not overbake; the centre should stay fudgy and gooey.
7. Let cool for 15 to 20 minutes before cutting.

Zusammengefasst aus dem Video von Ambitious Kitchen. Schau es dir für die Details an.

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