How to Make It
Preheat oven to 350˚F. Using a table-top mixer fitted with a paddle attachment, cream together the butter, peanut butter, sugars, and vanilla extract. Scrape down the sides of the bowl and add the dry ingredients. Paddle until the dough comes together.
Place the dough between two (2) pieces of parchment paper and roll out to 3/8” thickness. Place the sheet of dough in the freezer for at least 30 minutes.
After the dough has rested, remove from the freezer and peel back one side of the parchment, replace it on the dough, flip it over and peel back the parchment on the other side.
Cut into twelve 1” x 2” rectangles and place on a piece of parchment paper on a baking sheet and bake for 10-12 minutes until the edges are golden brown. Remove from oven and cool.
In a double boiler, melt half of the chocolate. Remove from heat and stir in the other half of the chocolate until it is all melted and smooth. Set aside.
Tip: You don’t want the chocolate too hot.
Once the cookies have cooled, spread or pipe 1/4-inch stripe of raspberry jam in the center of each cookie. Cut the giant marshmallows in half, and then square off the sides so they fit on the cookie rectangles. Stick one marshmallow piece on top of each stripe of raspberry jam.
Using a fork, carefully drop each cookie topped with jam and marshmallow into the melted milk chocolate and cover. Tap on the side of the bowl to remove any excess chocolate. Place on a clean parchment-lined tray and top with the finely chopped peanuts and sea salt and repeat.
Place the tray in the fridge and let the chocolate set.