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Ok, here is the Day 4 recipe. I had to go searching for the pics of this one. It’s older but sooo yummy. Note, I made mine without the paper cups but did put them in cups afterward. Either should work fine, it was just a bit messier the way I did it. I hope you enjoy!

PB Chocomallow Cups

1 pkg Graham Crackers (not 1 box)
1/4 cup butter
1/2 block almond bark (chocolate flavors)
1/4 cup peanut butter
4 Jumbo marshmallows (or 10 regular)
1/4 cup milk (I use whole milk)


  1. Grease a 12-cup muffin pan (or use muffin cup papers)
  2. Melt butter on stove
  3. Add in crumbled graham crackers
  4. Mix thoroughly until all graham cracker crumbs are moist
  5. Drop crumbs into the bottom of each cup in the prepared pan
  6. Press firmly to form a bottom crust
  7. Melt almond bark and peanut butter together
  8. Mix in marshmallows and melt into the almond bark and peanut butter (I find a wooden spoon is best for this step to firmly press in the marshmallows
  9. As the mixture starts to firm up, pour in the milk
  10. Stir until smooth
  11. Pour into each cup (fills about halfway) over the graham cracker crust
  12. Place in fridge for a couple hours to firm up
  13. Pull cups out or use a knife to cut around the edges and remove the cups
  14. Serve

20 PB Chocomallow Cups 1.jpg

20 PB Chocomallow Cups 2.jpg

20 PB Chocomallow Cups 3.jpg

20 PB Chocomallow Cups 4.JPG