More tantalizing than a s’more over an open campfire, this peanut butter cup s'mores galette is everything you love about traditional s'mores with a modern hand-pie twist.
I’ll admit that on their own, marshmallows are not my favorite. But wrapped in a warm, gooey peanut butter cup s’mores galette with a graham cracker pie crust? It’s absolutely exquisite. A buttery, graham pie crust is loaded to the brim with marshmallows, crushed peanut butter cups, milk chocolate, and chocolate covered graham pieces. Once baked, it’s topped with marshmallow fluff and a melted peanut butter chip drizzle. It’s just about the best summer dessert ever, and you’re going to love the ease at which you can make it.
What you’ll need to make this peanut butter cup s’mores galette:
All purpose flour
Graham cracker crumbs (I use these pre-crushed Keebler ones for all of my recipes that call for graham crumbs)
Salted butter
Granulated sugar
Cold water
Large marshmallows
Mini chocolate covered grahams (I love these Favorite Day ones, but these Keebler ones would work as well, just cut them smaller as they are a larger cookie)
Milk chocolate bars (I love Ghiradelli and Hersheys in this galette)
Peanut butter cups
Peanut butter chips, optional
Marshmallows fluff, optional
The Crust
This hand pie crust is super versatile. Made with all purpose flour + finely ground graham cracker crumbs, it embodies the essence of a s’more while retaining all the goodness that makes pie, PIE.
The Filling
I give measurements for each part of the filling, but truly you could make this with almost any denomination of marshmallows, milk chocolate, peanut butter cups, grahams, etc. You could even add another type of candy that you enjoy in s’mores. I love peanut butter cups, but you could add dark chocolate, snickers, nuts, or anything else that you want enrobed in this glorious hand pie.
The Toppings
Melted peanut butter chips give this s’mores galette it’s final sweet topping. I’ve made it with and without the marshmallow fluff, and it’s delicious either way.
The Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Pamela’s Honey Graham Crackers are gluten free and perfect for use in this crust if you want or need to avoid gluten.
For the candy, choose dairy free options. Also, marshmallow fluff has eggs in it, but marshmallows do not. So if you need to be egg free, take note of this and avoid the fluff. You can also avoid the egg wash if you need an egg free recipe.
I hope you love this galette! It’s truly one of my favorite creations to date. If you make it, tag me and please write a review of the recipe. This allows others to more quickly view my creations online. #HHBBAKES
XO,
Heather
If you love s’mores, be sure to check out my Mini S’mores Cheesecakes as well!
Peanut Butter Cup S’mores Galette
Ingredients
- 1 ½ cups all purpose flour
- ½ cup graham cracker crumbs
- ⅔ cup salted butter, cold, cut into cubes
- ¼ cup sugar
- 5-6 tablespoon cold water
- 1 egg, beaten, for egg wash
- 15 large marshmallows
- 1 cup mini chocolate covered grahams, cut in half
- 1 cup chopped milk chocolate bar of choice
- 1 ½ cups crushed peanut butter cups
- ½ cup peanut butter chips, melted for drizzle (optional)
- ½ cup marshmallow fluff for drizzle (optional)
Instructions
- To make the crust: Place flour, graham cracker crumbs, and sugar in a standing mixer bowl, and add the paddle attachment. Give it a quick mix to combine. Slowly add the butter cube by cube, and mix on low until it forms a wet-sand-like consistency. Alternatively you can use a pastry cutter and cut the butter into the mixture. Add the cold water one tablespoon at a time. Dough is ready when it is firm and not sticky.
- Put it all together: There is no need to chill the dough. Roll dough out on flat surface that has been dusted with flour. Roll out in a circle that’s about 12 inches wide all around. Add marshmallows, milk chocolate, chocolate grahams, and peanut butter cups. Gently move around the crust and fold it in to just about an inch over the filling, leaving the middle of the galette open. Keep folding the next part on top of the previous part, and so on until the entire crust is folded inward. Brush crust with egg wash.
- Bake at 350° for 25-30 minutes, or until middle is bubbly and edges are a nice golden brown. Melt peanut butter chips in microwave safe bowl on high for 60-70 seconds or until melted. Be cautious as bowl can be hot.
- Whisk chips until smooth. Drizzle over warm galette. Allow to cool slightly before serving. Serve warm, room temperature, or cold. Store covered at room temperature for up to four days. Enjoy!
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