Chocolate-coated peanut butter s'mores

Ingredients:

• 0.5 cup creamy peanut butter
• 16 graham cracker squares (8 whole crackers, broken in half)
• 0.5 tbsp. chocolate-nut butter
• 8 marshmallows
• 1 package of white chocolate with vegetable fat
• 1 package milk chocolate granules or other chocolate for melting
• Chopped pistachios, crushed pretzels, sprinkles, and chocolate sprinkles for garnish
• Special equipment: 2 metal skewers

Preparation:

1. Spread a generous dollop of peanut butter on one side of 8 graham crackers, then spread chocolate-hazelnut spread on one side of the other 8 graham crackers.
2. Thread the marshmallows onto two metal skewers and gently toast them over a gas burner. Place one toasted marshmallow on each peanut butter-covered graham cracker. Top with chocolate-covered graham crackers and gently press the sandwiches together.
3. Melt the white and milk chocolate in separate glass bowls set over simmering water. Set aside to cool, stirring occasionally to prevent the chocolate from hardening.
4. Once the toppings have cooled to room temperature, dip half the sandwiches one by one in white chocolate, letting the excess drip back down. Work quickly, then decorate with any sprinkles you like. Repeat with the remaining four sandwiches, dipping them in milk chocolate and decorating with sprinkles.
5. Refrigerate for at least 30 minutes. S'mores can be stored at room temperature or refrigerated until ready to serve.