Ingredients
Scale
- Graham crackers (broken into halves or quarters)
- 1 cup creamy peanut butter
- 4 tablespoons butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (milk or dark)
- 1 tablespoon coconut oil (optional, for smooth melting)
Instructions
- Line a baking sheet with parchment paper. Arrange graham cracker halves or quarters in a single layer.
- In a medium bowl, mix softened butter and creamy peanut butter until smooth.
- Add powdered sugar gradually, stirring until thick and spreadable. Mix in vanilla extract.
- Spread a layer of peanut butter filling evenly over each graham cracker piece.
- Place the tray in the refrigerator for 20 minutes to firm up the filling.
- Melt chocolate chips with coconut oil in a microwave-safe bowl or using a double boiler. Stir until glossy and smooth.
- Dip each chilled cracker into the melted chocolate. Coat fully or halfway depending on preference. Place dipped crackers back on the parchment-lined tray.
- Optional: Sprinkle crushed nuts, drizzle white chocolate, or add sprinkles before the coating hardens.
- Allow chocolate to set at room temperature or refrigerate for faster results.
- Transfer to an airtight container for storage. Keep in a cool, dry place or refrigerate for longer freshness.
Notes
Crunchy peanut butter can be used for added texture.
Almond butter, cashew butter, or sunflower seed butter can replace peanut butter.
Decorations such as sprinkles or crushed peanuts enhance presentation.
Use dark chocolate for a richer taste or milk chocolate for a sweeter flavor.
- Prep Time: 25
- Cook Time: 5