For the Crust:

    • 1½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup melted butter
  • 1 tbsp brown sugar (optional, for extra richness)

For the Marshmallow Layer:

    • 1 cup mini marshmallows
  • 2 tbsp butter
  • ½ tsp vanilla extract
  • Pinch of salt

For the Peanut Butter Layer:

    • ¾ cup creamy peanut butter
  • 2 tbsp butter, softened
  • 1 cup powdered sugar

For the Chocolate Topping:

    • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil or vegetable shortening (for shine and easy slicing)

🌿 For gluten-free: Use GF graham crackers.
🌱 Vegan option: Use dairy-free chocolate and plant-based butter.

🍳 Instructions

  1. Make the crust
    • In a bowl, mix graham cracker crumbs, melted butter, and brown sugar.
    • Press firmly into the bottom of a 9×9-inch lined pan. Chill 10 minutes.
  2. Prepare the marshmallow layer
    • In a saucepan over low heat, melt marshmallows, butter, vanilla, and salt, stirring constantly until smooth.
    • Pour over crust and spread evenly. Chill 10–15 minutes.
  3. Add the peanut butter layer
    • Beat peanut butter, softened butter, and powdered sugar until smooth.
    • Spread over the set marshmallow layer. Return to fridge for 10 minutes.
  4. Top with chocolate
    • Melt chocolate chips and coconut oil in a double boiler or microwave (in 30-second bursts).
    • Pour over the top and tilt pan to cover completely.
    • Chill 30+ minutes until firm.
  5. Slice & serve
    • Lift out using parchment paper.
    • Cut into squares with a warm knife (dip in hot water for clean cuts).

🔥 Pro Tip: Drizzle extra melted peanut butter on top before chilling for gourmet flair!