Chocolate Peanut Butter Grahams Recipes

CHOCOLATE PEANUT BUTTER SQUARES

Steps:

• Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar, peanut butter and graham cracker crumbs. Spread mixture in a jelly roll pan. Pat down evenly.
• To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares.

CHOCOLATE PEANUT GRAHAMS

Steps:

• Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the cracker sandwiches into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm. , In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. , Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• 1. Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.
• 2. In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.) Melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.
• 3. Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.

CHOCOLATE PEANUT BUTTER BARS IV

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Spray a 9 x 13 pan with cooking spray. Set aside.Add butter, powdered sugar, 1 cup peanut butter and graham cracker in a large bowl. Mix to combine.
• Layer into the prepared pan.
• Add the 1/2 cup of peanut butter and chocolate chips to a small bowl. Microwave in 15 second intervals until fully melted.
• Pour onto of the peanut butter layer and smooth with a rubber spatula.
• Place in the refrigerator to firm up for an hour.
• To serve, cut into squares and enjoy!

DISNEYLAND'S CHOCOLATE PEANUT BUTTER SANDWICH RECIPE

Steps:

• Line a cookie sheet with wax paper or parchment paper.
• Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
• Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
• Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
• While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
• Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
• Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed.
• Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 - 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.
• Store in the fridge in an airtight container for up to a week. We like them to set at room temp for about 20 minutes before eating.