Peanut Butter S’mores Pots

$1.22 recipe / $0.61 each
by Beth - Budget Bytes
5 from 7 votes
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There’s nothing that says “summer” like ooey, gooey s’mores cooked over an open campfire. But for city and apartment dwellers, that summer treat might just be an ancient childhood memory. Until now. Say hello to S’mores Pots. A crumbly graham cracker crust, a melty middle layer of peanut butter and chocolate chips, and a gooey, golden brown marshmallow top. Holy wow. Yes.

Two Peanut Butter S'mores Pots with a spoon on the side, title text at the top

Two Servings or Four?

I intended this to be another “dessert for two” recipe, but as I was eating my S’mores Pot it was just so deliciously rich that I think one little pot might be enough for two. So, the recipe below makes two pots, which could theoretically feed up to four. If you want to make just one pot, the recipe can easily be cut in half. It’s very flexible too, so if you want more or less of one layer you can certainly customize it to your liking.

Can You Make S’Mores Pots Ahead?

Yes, you can assemble the s’mores pots ahead of time (probably up to a day or two) and them bake them just before serving. 

A forkful of a Peanut Butter S'mores Pot close to the camera
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Peanut Butter S’mores Pots

5 from 7 votes
Get your favorite gooey s’mores flavors in a layered, oven baked S’mores Pot. Graham cracker crust, peanut butter, chocolate chips, and toasted marshmallows.
Servings 2 to 4 servings
Prep 10 minutes
Cook 15 minutes
Total 25 minutes


  • 3 graham crackers ($0.13)
  • 2 Tbsp butter ($0.25)
  • 1 Tbsp sugar ($0.05)
  • 2 Tbsp peanut butter (optional) ($0.21)
  • 3 Tbsp milk chocolate chips ($0.18)
  • 10 large marshmallows ($0.40)


  • Preheat the oven to 350ºF. Place three whole graham crackers (rectangles, not the square half) and place them in a zip top bag. Use a rolling pin to crush the graham crackers into crumbs.
  • Melt the butter in a medium bowl. Once melted, stir in the sugar and graham cracker crumbs. Stir the mixture until it looks like damp, coarse sand. Divide the mixture between two 8oz. ramekins and use the back of a spoon to pack the mixture into a solid layer.
  • Drop about 1 Tbsp of peanut butter onto each graham cracker crust, followed by a sprinkle of chocolate chips (1 to 1.5 Tbsp for each ramekin). Arrange the marshmallows in a single layer in the ramekin. Use enough marshmallows so that they are touching each other, but not packed in tight. They will spread as they melt.
  • Bake the s’mores pots for 15 minutes, or until the marshmallows are puffy and light golden brown. Serve hot (use a pot holder or wrap the ramekin in a towel because it will be hot!).

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Serving: 1ServingCalories: 516.45kcalCarbohydrates: 65.55gProtein: 7gFat: 26.8gSodium: 304.15mgFiber: 2.1g
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How to Make S’Mores Pots – Step by Step Photos

Graham crackers being crushed in a zip top bag with a rolling pin

Preheat the oven to 350ºF. Start the graham cracker crust by crushing three whole graham cracker rectangles. A zip top bag helps make this job a little less messy. Crush them until they are fine crumbs.

Crushed graham crackers, sugar, and melted butter mixed

In a medium bow, melt 2 Tbsp of butter, then stir in 1 Tbsp sugar and the graham cracker crumbs. Stir until the mixture resembles wet, coarse sand.

Graham Cracker Crust pressed into a ramekin

Divide the graham cracker crust mixture between two 8oz. ramekins. Use the back of a spoon to press the crust into a solid layer.

Peanut butter and chocolate chips added on top of crust

Add about 1 Tbsp peanut butter to each ramekin and a sprinkle of milk chocolate chips (1 to 1.5 Tbsp chips). I didn’t think spreading the peanut butter would be very successful, so I just added it in little drops. 

Ramekins on a baking sheet, topped with marshmallows

Finally, add a layer of large marshmallows to the top of each ramekin. Use enough marshmallows so they are touching, but not totally packed in there. They will spread as they melt. I used five for each ramekin. Also, I like to put my ramekins on a baking sheet (or pizza pan in this case) to make them easier to move in and out of the oven.

Baked S'mores Pots

Bake the pots for 15 minutes, or until the marshmallows are puffed up and light golden brown. If you want extra browning, you can pop them under the broiler for a QUICK minute, but watch them carefully.

Two Peanut Butter S'mores Pots, one with a spoonful removed

Serve the s’mores pots immediately so everything is still all melty and gooey. The marshmallows will deflate as they cool down. Be careful, though, the ramekins are hot so either use a pot holder or wrap them in a kitchen towel when you handle them.

Close up of one Peanut Butter S'mores Pots with a spoon digging in

Oh. My. S’mores Pots Heaven.

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  1. The flavor of these was so great! But my marshmallows came out a bit stale. Any troubleshooting help?

    1. Oh bummer! Were they fresh marshmallows? Also the oven temperature could be off a bit.

  2. Loved these! I keep my peanut butter in the refrig. so when I spooned it out, it was hard enough to be sliced into small chunks & put them evenly around each ramekin, then put the mini chocolate pieces on top. Five marshmallows were just the right amount.
    Got my ramekins from World Market. My husband & I loved these quick treats!
    Gonna be making lots more of your recipes, they’re awesome!
    Thanks Beth!

    1. It may change the cooking time a bit as the muffin tins aren’t as thick and insulated as a ceramic ramekin, but other than that it should work.

  3. I buy pre crushed graham crackers for other baking… many tablespoons would 3 rectangles equal?

  4. Can’t wait to make these! Can you tell me roughly how many cups of graham cracker crumbs you used? I don’t have any graham crackers just crumbs so I’m trying to figure out the ratios. Thanks!

    1. Oh shoot, I didn’t think to measure them once they were crushed and this recipe was so long ago that I haven’t a clue. I’m so sorry!

    1. I think I might have gotten them at World Market, but now I don’t remember. It’s been a while. :)

  5. Just found your website and this is the first recipe I have tried. A home run! Three more of your recipes on the menu for next week and I’m ordering your cookbook right now. Simple, delicious food with ingredients I always have on hand. What a concept, love it!

  6. Using the microwave to melt the peanut butter makes the whole process easier and allows the mixture to settle more evenly.

  7. I can confirm that this is dangerously delicious and easy to make! I’m tempted to try this with Nutella instead of peanut butter.

  8. Had the ingredients leftover from a camping trip so I thought this was the perfect way to use them up. It was SO satisfying for my sweet tooth!! I used less sugar than stated in the recipe but threw in some white chocolate chips too :)

    1. If they specifically say they are oven safe, then that would probably work. I don’t know if most mugs are oven safe, though.