Ingredients
1
bag (12 oz) miniature chocolate-covered peanut butter cup candies, unwrapped
2 1/2
cups miniature marshmallows
16
graham cracker rectangles
Preparation
Heat oven to 450°F.
Place peanut butter cup candies in single layer in bottom of ungreased 10- or 12-inch cast-iron skillet; top with marshmallows.
Bake 5 to 10 minutes or until marshmallows are golden brown and toasted.
Serve immediately with graham cracker pieces for dipping.
