Crunchy Peanut Butter S'mores

Ingredients:

• 2 cups peanut butter with peanut pieces
• 165 g butter
• 5 cups powdered sugar
• 680 gr. (4 cups) milk chocolate granules, melted
• 2 cups crushed graham crackers
• 1 tbsp. creamy marshmallows
• 1 cup coconut flakes, optional
• 2.5 cups puffed rice, optional

Preparation:

1. Place the peanut butter, butter, and powdered sugar in a large bowl and beat with a whisk or mixer until smooth. Scoop the mixture into balls using a teaspoon, then press the balls into 2.5 cm (1-inch) coins. Refrigerate the cookies for about 30 minutes to set.
2. To assemble the cookies, dip the peanut butter coins in melted chocolate, then roll them in crushed graham crackers to coat them completely. You can dip them in chocolate and roll them in graham crackers again if desired. Place the coated cookies on a wire rack and refrigerate for about 30 minutes. Place the marshmallow frosting in a pastry bag fitted with a star tip. Remove the cookies from the refrigerator and pipe about 1 teaspoon of marshmallow frosting into the centers of half of the coins. If you don't have a pastry bag, fill a plastic bag with frosting, snip off the corner, and pipe the marshmallow frosting onto the cookies. Then sandwich each half with another cookie and return to the refrigerator to set, about 1 hour.
3. Serving options: Chop up the coconut flakes and add them to the crushed graham crackers to coat the cookies.
4. Add puffed rice to a mixture of peanut butter, butter, and powdered sugar to give the cookies texture and crunch.