When I told Matthew Rice, the former pastry chef at Girl & the Goat, how much I like Cheez-Its, he said we should try coating them with chocolate and peanut butter. Lo and behold, they taste just like little Butterfingers. (He actually made a Cheez-It wedding cake for Gary and me that had them on the inside.) So when I was thinking about things to do on the grill for Fourth of July, I immediately though of s’mores-and then chocolate and peanut butter-coated Cheez-Its. Let guests toast their marshmallows over the fire-I’ve always been into low and slow instead of blackened, but it’s a personal decision-then slide them on a Cheez-It sandwich. It’s like a homemade candy bar.

　　

Ingredients

8 ounces milk chocolate pieces

　　1/2 cup creamy peanut butter

　　3 tablespoons unsalted butter

　　1 (11.7-ounce) box Cheez-It’s Bigs (make sure they’re all whole)

　　1/2 cup confectioners’ sugar

　　2 tablespoons unsweetened cocoa powder

　　Marshmallows

　　

Step 1

Bring a few inches of water in a medium saucepan to a boil over medium heat.

　　

Step 2

Combine the chocolate, peanut butter, and butter in a heatproof bowl that fits over the top of the pot. Melt the ingredients over the boiling water, stirring until combined.

　　

Step 3

Remove from the heat and add to the Cheez-Its in a bowl. Toss to coat and then let sit for 10 to 15 minutes to avoid clumping when you add the powders.

　　

Step 4

Combine the confectioners’ sugar and cocoa powder. Toss with the coated Cheez-Its.

　　

Step 5

Toast the marshmallows over the open flame of a grill or stove. Smoosh the melting marshmallow between two coated Cheez-Its.

　　Reprinted from Gather & Graze: 120 Favorite Recipes for Tasty Good Times. Copyright © 2018 by Stephanie Izard, Inc. Photographs copyright © 2018 by Galdones Photography. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.Buy the full book from Amazon.