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I still remember the first time I made these. I was standing in my tiny college apartment kitchen, staring down a near-empty pantry and a gnawing sweet tooth. No flour, no chocolate chips, and certainly no eggs. But I did have a half-empty jar of peanut butter, a sleeve of saltines, and a forgotten bag of marshmallows from who-knows-when. And just like that — Poor Man’s Treats were born (or rediscovered, I suppose).
These are the kind of snacks you make when money’s tight but your cravings aren’t. They’re fast, no-fuss, and honestly? Surprisingly delightful. You know how sometimes the simplest things bring the most comfort? This is one of those.
Why You’ll Love These (Even if You’re Not Broke)
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Ridiculously easy – If you can spread peanut butter, you can make these.
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No baking bowls or mixers – Just a knife, a pan, and your broiler.
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Sweet, salty, crunchy, gooey – That perfect combo we all crave.
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Kids adore them – And so do grown-ups. (Trust me.)
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Budget bliss – Pantry staples turn into a little moment of joy.
Let’s Talk Ingredients (Because You’ve Probably Got Them Already)
These might just be the most forgiving snack I’ve ever made. Here’s the basic trio:
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Crackers – You can go with classic Saltines for that extra salt-snap or Ritz for something a little richer and buttery. Honestly, use what you’ve got. I’ve even tried buttery Club crackers once and—shocker—it was still delicious.
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Peanut Butter – Smooth works best for spreading, but if you’re a crunchy fan, go for it. Natural peanut butter can work too, just make sure it’s well-stirred so it’s not too runny.
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Marshmallows – Regular-size ones are your best bet. The jumbo kind are too bulky and will just ooze off your crackers like a sugar lava flow. Mini marshmallows can work, but you’ll need a few per cracker.
Optional Extras:
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Sprinkle of cinnamon
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Tiny pinch of flaky salt on top (if using unsalted peanut butter)
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Drizzle of chocolate sauce after broiling… oh yes, I went there
Step-by-Step Directions (With My Two Cents Along the Way)
1. Preheat the broiler
Go ahead and line a baking sheet with parchment paper or foil. This makes clean-up a breeze — especially if those marshmallows decide to misbehave.
2. Prep your little crackers
Lay out about 12 crackers on the sheet. I use Ritz because that little buttery thing they’ve got going on? Chef’s kiss.
Spread each one with a generous dollop of peanut butter. Don’t skimp. This is what anchors the marshmallow, adds richness, and gives you that classic sweet-salty combo.
3. Top with marshmallows
Press a single marshmallow (regular size, remember) gently on top of the peanut butter. You don’t need to squish it down hard — just enough so it stays put.
4. Broil… but watch them like a hawk
Now here’s the kicker: Broilers are fast. Like, “I just blinked and they’re burnt” fast. Stick the pan on the middle or upper-middle rack and keep the oven door cracked a bit so you can watch. In about 1 to 2 minutes, the marshmallows should puff up slightly and turn golden with toasty spots. That’s your cue. Pull them out. Don’t wait for them all to be perfectly even — some variation is part of the charm.
5. Serve warm
And I mean warm. That’s when the peanut butter is melty, the marshmallow is gooey on the inside with a crackly top, and the cracker still has its crisp. It’s magical, really.
Want to Jazz It Up a Bit?
These are amazing in their original form, but if you’re in the mood to play, here are a few spins I’ve tried:
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S’mores Remix – Swap peanut butter for Nutella or chocolate-hazelnut spread. Sprinkle a pinch of crushed graham cracker crumbs on top.
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Elvis Style – Add a thin slice of banana between the peanut butter and marshmallow (it’ll get all warm and melty… so good).
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Spicy Sweet – Mix a dash of cayenne into your peanut butter before spreading. Sounds weird, tastes amazing.
You can even turn these into little sandwich bites — top with another cracker after broiling and press gently. Just don’t burn your fingers!
Storing & Reheating (Though I Doubt You’ll Have Leftovers)
If, by some miracle, you don’t inhale all of these in one sitting:
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Storage: Let them cool completely, then store in an airtight container at room temperature for a day or two.
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Reheating: Pop them back under the broiler for 20-30 seconds or microwave for about 8–10 seconds — just enough to soften the marshmallow. (But not too long or you’ll end up with a sticky mess.)
Honestly though, these are at their best straight from the oven. That warm, gooey center just hits different.
A Final Thought From My Kitchen to Yours
Poor Man’s Treats might sound humble, but they deliver big on comfort and nostalgia. They remind me that you don’t need fancy ingredients or extra steps to make something that satisfies. Just a little creativity, a hot oven, and a craving.
If you try them (and I hope you do), come back and tell me how it went — or better yet, share your own spin on it. Did you add a drizzle of chocolate? Swap the crackers for something wild? I’d love to hear all about it in the comments.
Poor Man's Treats
Ingredients
- 12 Ritz or saltine crackers
- 1/2 cup creamy peanut butter
- 12 normal-sized marshmallows
Instructions
- Preheat oven to broil and line a baking sheet with parchment paper.
- Spread creamy peanut butter on each cracker.
- Top each cracker with one marshmallow, pressing it lightly into the peanut butter.
- Place crackers on the prepared sheet and broil for 2–3 minutes until marshmallows are golden brown.
- Let cool for 1–2 minutes and enjoy warm.
Notes