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Buckeye Graham Crackers Recipe

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4 from 12 reviews

Indulge in these delightful Buckeye Graham Crackers that combine a rich, creamy peanut butter center atop crunchy graham crackers, all dipped in luscious melted chocolate and drizzled with peanut butter chips for an irresistible treat. Perfect for parties or a special snack, these no-bake confections offer a perfect balance of sweet and salty flavors.

Ingredients

Peanut Butter Filling

  • 1 1/2 cups Creamy Peanut Butter
  • 1/2 cup Butter (softened)
  • 2 1/2 cups Powdered Sugar
  • 12 Graham Crackers (approximately 1 1/2 sleeves, or half a regular-sized box)

Chocolate Coating

  • 3 cups Semisweet Chocolate Chips
  • 2 tablespoons Shortening (or coconut oil)

Peanut Butter Drizzle

  • 1/2 cup Peanut Butter Chips
  • 1 teaspoon Shortening (or coconut oil)

Instructions

  1. Prepare baking pans: Line two jelly roll pans with parchment paper, then place wire racks on top to catch excess chocolate after dipping.
  2. Make peanut butter mixture: In a large mixing bowl, combine the creamy peanut butter and softened butter. Mix together until the mixture becomes smooth and creamy.
  3. Add powdered sugar: Gradually mix in the powdered sugar until fully incorporated and the dough is smooth and easy to work with.
  4. Form peanut butter balls: Roll the peanut butter mixture into balls slightly larger than 1 inch in diameter.
  5. Assemble on graham crackers: Place one peanut butter ball on half of a graham cracker sheet. On a flat surface, gently flatten the ball over the graham cracker, spreading the peanut butter to the edges without cracking the cracker. Repeat this for all the crackers.
  6. Melt chocolate coating: In a large saucepan over low to medium heat, melt the semisweet chocolate chips and 2 tablespoons of shortening (or coconut oil), whisking gently until smooth. Let it cool for 5 to 7 minutes to avoid burning fingers during dipping.
  7. Dip crackers in chocolate: Using tongs, hold a graham cracker by its edges with the peanut butter side facing down. Quickly dunk only the peanut butter-coated side and edges into the melted chocolate. Then turn the cracker so the chocolate side faces up. Place it on the wire rack to let excess chocolate drip off.
  8. Repeat dipping: Continue the dipping process for each graham cracker, placing them on the wire rack after dunking.
  9. Prepare peanut butter drizzle: In a small saucepan over low to medium heat, melt the peanut butter chips and 1 teaspoon of shortening (or coconut oil), whisking until smooth.
  10. Drizzle crackers: Use a spoon to drizzle the melted peanut butter mixture over the chocolate-dipped graham crackers for added flavor and decoration.
  11. Set the chocolate: Allow the chocolate to set at room temperature for 2 to 3 hours. To speed up the process, refrigerate the crackers until the chocolate firms up.
  12. Serve: Once the chocolate is fully set, carefully remove the buckeye graham crackers from the wire racks and enjoy your delicious treat!

Notes

  • Be gentle when flattening peanut butter balls on graham crackers to avoid breaking them.
  • Ensure the melted chocolate has cooled slightly before dipping to prevent melting the peanut butter layer too much.
  • Use parchment paper lined pans with wire racks to catch dripping chocolate making cleanup easier.
  • Refrigeration helps speed the chocolate setting process if you’re short on time.
  • Shortening or coconut oil helps make the melted chocolate smoother and easier to dip.

Find it online: https://cookedbygrace.com/buckeye-graham-crackers-recipe/