Preheat the oven to 325F. Place 8 (8 oz) jars on a baking sheet.

In a bowl, combine the graham cracker crumbs, butter and sugar. Reserve about 1/4 cup of the crumbs, and divide the rest of the crumbs evenly between the 8 jars. Use a spoon or a spice jar to flatten the crumbs into the bottom of the jars.

Place a large spoonful of the marshmallow creme in each jar over the crust, dividing it equally between the 8 jars. (I microwaved the creme for about 8 seconds to loosen it up a bit.) The creme should spread to the edge of the jars while you make the brownie batter, but if it doesn't, use the back of a spoon that has been sprayed with nonstick cooking spray to spread the creme.

Prepare the brownie batter according to the package directions. Divide the batter evenly between the 8 jars. Place in the oven and bake until the brownie layer is cooked through, about 30 minutes. The marshmallow may puff up in the center or along the sides of the jar. The brownies may also fall a bit after baking.

Remove from the oven and allow to cool slightly. Place the peanut butter in a small bowl and microwave for 30 seconds. Drizzle 1/2 tablespoon of peanut butter over the top of each jar. Sprinkle the reserved graham cracker crumbs on top. Top each with about 1/3 cup of miniature marshmallows. Use a kitchen torch to char the marshmallows. Alternately, place the jars under the broiler until the marshmallows are browned.

Serve warm.