All Recipes

Pretzel Peanut Butter S’mores

20 Mins
Potato Bread
Made With
Potato Bread


8 Slices Martin’s Potato Bread

2 Tablespoons unsalted butter, melted

1 Cup Small Pretzels

2 Milk Chocolate Bars

1 Cup Mini Marshmallows

3 Tablespoons Peanut Butter

Serves: 16


Step 1

Preheat the oven to 350°F.

Step 2

Using a rolling pin, lightly roll out the bread until it is about half the thickness. Place the bread on a cookie sheet and lightly brush the bread slices on the tops with melted butter. Toast the bread in the oven until it is lightly browned on top, about 4 minutes.

Step 3

Meanwhile, place the pretzels into a zipper-top bag, seal it, and use the rolling pin to gently crush the pretzels. Break up each chocolate bar into small pieces.

Step 4

Remove the bread from the oven and turn it over, so the toasted and buttered side is down. Spread the mini marshmallows evenly on 4 of the bread slices, leaving them on the baking sheet. Spread 1 ½ teaspoons of peanut butter on each of the other 4 pieces of bread, returning them to the baking sheet. Sprinkle the peanut butter coated slices with about 1 tablespoon crushed pretzels per slice. Place ¼ of the chocolate pieces over each of the pretzel coated slices.

Step 5

Return the pan to the oven and bake until the marshmallows are soft, and the chocolate is melty, about 4 minutes. Place the chocolate covered slices on a cutting board. Flip each marshmallow-covered slice onto a chocolate slice. Cut each sandwich into 4 squares. Serve hot.

Recipe courtesy of Katie Workman from

This recipe was also part of the #SXSmores by event. Find photos and recap here.