Recreate summer memories with

RECIPE BY EMILY CHAVEZ | PHOTOS BY LUIS CHAVEZ

In my family, summer trips often involved camping at a national park, enjoying early morning hikes and latenight s’mores after a hearty dinner.

The formula for s’mores is simple: chocolate and marshmallow in between graham crackers. But, with me being a peanut butter lover as well, I opt for peanut butter-filled chocolate candy pieces, plus the marshmallow and graham cracker.

Last year, our summer camping plans were tossed aside, thanks to the pandemic, but now national parks and campsites are opening.

Our schedules keep getting busier, making it hard to carve out the time for a trip. Nevertheless, I’m determined to recreate those summer memories at home and make new ones. I’d like to keep that campfire going in my heart.

Prep time: 20 minutes | Total time: 50 minutes Yields 24 servings

1 1/2 cups graham cracker crumbs (about 10 crackers) 1 1/2 cups sugar 1/2 cup butter, melted 1/2 cup butter, softened 3 large eggs, room temperature 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/3 cups cacao powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup creamy peanut butter, warmed to be pourable 1 cup mini marshmallows

1. Preheat the oven to 350 degrees. 2. Stir together the graham cracker crumbs and 1/4 cup sugar. 3. Add in the melted butter. Press this mixture into the bottom of a clean 9-by-13-inch baking pan. 4. Bake until lightly browned, about 8 minutes. Then cool on a rack. 5. Make brownies by creaming together the softened butter and remaining 1 1/4 cups sugar on medium speed until fluffy, about 6 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla extract. 6. Whisk together the flour, cacao powder, baking powder and salt in a separate bowl. Then add to the creamed mixture and mix until fully incorporated. 7. Spread batter over the baked graham cracker crust. Evenly dollop small spoonfuls of peanut butter on the batter and swirl throughout with a toothpick or knife. 8. Top with the marshmallows and bake until the center is set, about 18 to 22 minutes.