Description
Craving a quick, nostalgic dessert with zero baking? These graham-cracker sandwiches bring all the peanut-butter + chocolate vibes of a buckeye, but in an easy, handheld form. Crunchy crackers, creamy peanut filling, and a glossy chocolate finish — done in about 30 minutes (mostly chilling time).
Ingredients
- 1 sleeve graham crackers (about 9 full sheets), snap each sheet in half
- ¾ cup creamy peanut butter
- ¼ cup (4 tbsp) unsalted butter, softened
- 1 cup powdered (confectioners’) sugar
- 1 tsp pure vanilla extract
- 1 cup chocolate chips (semi-sweet or milk)
- 1 tbsp coconut oil or a little extra butter (helps chocolate melt and set)
Instructions
-
Prepare the peanut-butter center
Place the peanut butter, softened butter, powdered sugar, and vanilla in a bowl. Beat or stir until the mixture becomes smooth and thick — spreadable but not runny. If it seems too soft, pop it into the fridge for 10 minutes to firm slightly. -
Build the graham sandwiches
Break each graham sheet into two squares. Spoon about 1 tablespoon of the peanut mixture onto one square, then top with a matching graham square to make a sandwich. Press gently so the filling spreads to the edges. Arrange finished sandwiches on a parchment-lined tray. -
Melt the chocolate
In short bursts (15–20 seconds) in the microwave, melt the chocolate chips with the coconut oil or butter, stirring well between bursts until silky. Alternatively, melt over a double boiler on the stove, stirring until smooth. -
Coat the sandwiches
Hold a sandwich by the edge and dip half of it into the melted chocolate, or drizzle chocolate over the top with a spoon. Tap off any excess and set back on the parchment. If you like, sprinkle a pinch of flaky sea salt, crushed peanuts, or mini chocolate chips on the wet chocolate. -
Chill to finish
Refrigerate the tray for about 20–30 minutes or until the chocolate is firm. Store completed sandwiches in an airtight container in the fridge, or freeze stacked with parchment between layers for longer storage.
Notes
- Tips & notes
- Use creamy peanut butter for the classic smooth texture; if you use natural peanut butter, stir it well and add a bit more powdered sugar if needed to thicken.
- Chill the filling briefly if it spreads too easily — firmer filling makes neater sandwiches and easier dipping.
- Don’t overheat chocolate. Heat in short intervals and stir to avoid burning or seizing. Adding coconut oil gives a glossy finish and sets firmly.
- Flavor add-ins: Mix chopped peanuts, a pinch of cinnamon, or mini chips into the filling for extra crunch.
- Allergy-friendly swap: Use sunflower-seed butter to make a nut-free version that still tastes great.
- Storage
- Fridge: Airtight container for up to 1 week.
- Freezer: Layer with parchment and freeze up to 3 months; thaw in the fridge before serving.