Ingredients
Scale
- 12 full sheets graham crackers (plain or honey)
- 1 cup creamy peanut butter
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 tablespoon coconut oil or vegetable shortening (for melting)
Instructions
- Line a baking sheet with parchment or wax paper and set aside.
- In a medium bowl, stir together the creamy peanut butter and softened unsalted butter until smooth and fully combined.
- Add the vanilla extract and gradually mix in powdered sugar, about ½ cup at a time. Stir until a soft, moldable dough forms.
- Break each graham cracker sheet in half to create squares.
- Scoop about 1 tablespoon of the peanut butter mixture, shape it gently, and sandwich it between two graham cracker squares. Press slightly so the filling spreads evenly.
- Repeat until all crackers are filled. Place each sandwich onto the prepared tray.
- Refrigerate for 20–30 minutes to firm up the filling.
- While chilling, melt the chocolate chips with coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring well after each until smooth.
- Remove chilled sandwiches from the refrigerator. Dip each one halfway into the melted chocolate, letting the excess drip off.
- Place the dipped crackers back on the tray and chill again for 15–20 minutes until the chocolate is set.
Notes
Use smooth peanut butter for best texture.
For extra flair, top the chocolate coating with sea salt or crushed nuts before chilling.
To keep the crackers crisp, avoid overfilling and make sure to chill before dipping.
- Prep Time: 15