Ingredients Jump to Instructions ↓

  1. 3 cups Graham cracker crumbs

  2. 2/3 cup melted butter

  3. 5 eggs, beaten (or 1 carton liquid egg replacement, well shaken)

  4. 3/4 cups brown sugar

  5. 1/3 cup corn syrup

  6. 2 tablespoons corn starch

  7. 3/4 cup smooth peanut butter

  8. 2 cups mini marshmallows

  9. 1 1/2 cups coarsely chopped semisweet chocolate

  10. 1/2 cup chopped unsalted peanuts

Instructions Jump to Ingredients ↑

  1. Directions Preheat the oven to 350°F.

  2. Line a 9"x13" baking dish with aluminum foil, making sure to cover the sides of the dish.

  3. Blend cracker crumbs with butter. Press into the bottom of the prepared dish. Bake for 8 minutes. Set aside.

  4. Whisk the eggs with the sugar, corn syrup and cornstarch until well combined. Reserve.

  5. Drop spoonfuls of peanut butter randomly over the prepared crust then scatter the marshmallows, chocolate and peanuts evenly over the base. Pour the egg mixture evenly over the other ingredients in the crust.

  6. Bake for 30 minutes or until golden and set.

  7. Tip: When using liquid eggs, you may need to increase the baking time to 40 minutes.


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