Smores, not firecrackers?

Chocolate has more saturated fat than peanut butter, thus you will get a better extraction with chocolate. If I make firecrackers, I always add some coconut oil to the peanut butter in order to make it more saturated. Anyway, smores:

1. Bake a nug in the oven at 122C/250F for 25 minutes.

2. Place a piece of chocolate on a graham cracker.

3. Grind the now decarboxylated nug into a very fine powder and sprinkle onto the piece of chocolate. Cover with another piece of chocolate and another graham cracker. Wrap tightly in aluminum foil and bake at 165C/325F for 25 minutes.

Eat on an empty stomach.

Thoughts?

I forgot the part about the peanut butter.

You have to use lots of peanut butter too. I mix coconut oil in with the peanut butter first and then dallop the oily peanut butter on top of the chocolate.

So it isn't really a smores or a firecracker, it is a reeses. I use dark dark chocolate.

How big of a nug are we talkin?