CHOCOLATE PEANUT BUTTER GRAHAMS
Super good and super-kid friendly, these are a hit with everyone in my house! I'm thinking about experimenting and trying them with marshmallow cream instead of peanut butter next time! Mmmmm....
Provided by Shirley Makekau
Categories Chocolate
Number Of Ingredients 3
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.
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
CHOCOLATE PEANUT BUTTER GRAHAMS
Because so many people seem to love the combination of chocolate and peanut butter, I came up with this no-bake cookie recipe.-Geraldine Sliwa, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 3
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.
Nutrition Facts : Calories 141 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE PEANUT BUTTER S'MORES BARS
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13 straight-sided baking pan with parchment, letting the parchment hang over the long sides by about 2 inches (this will help you remove the bars from the pan later). Spray all the parchment, including the exposed ends, with non-stick cooking spray.
- Add the flour, graham cracker crumbs, baking powder and salt to a medium-sized bowl then whisk to combine. Set aside. Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. On medium-low speed, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Turn the mixer off and add in the flour mixture and stir by hand until just combined.
- Divide the dough in half. Using clean hands, place pieces of the dough all over the base of the prepared pan (this will make it easier to spread it into a crust that covers the base of the pan). Lightly spray your clean hands with the non-stick spray then gently press and mold the dough to cover the base of the pan.
- Place the chocolate bars on top of the dough in an even flat layer. Press slightly to adhere the chocolate to the dough. It will not cover the dough completely but will melt and spread as it bakes. Similar to the dough, dollop the marshmallow creme all over the chocolate bars. Spray your clean hands with the non-stick spray then use them to gently spread the marshmallow creme to completely cover the chocolate bars and dough. Sprinkle the peanut butter chips and the semi-sweet chocolate chips on top of the marshmallow creme. Spray your hands once again then take the remaining half of the dough and gently flatten into pancake-like pieces. Place them on top of the chips allowing some of the marshmallow creme and chips to peek through.
- Bake until golden brown, about 35 minutes. Let the bars cool completely before cutting into squares.
CHOCOLATE PEANUT BUTTER GRAHAMS
Make and share this Chocolate Peanut Butter Grahams recipe from Food.com.
Provided by taillightsinsightbb
Categories Dessert
Time 25m
Yield 60 COOKIES, 12-16 serving(s)
Number Of Ingredients 3
Steps:
- Spread a rounded teaspoonful of peanut butter on one side of half of the graham crackers.
- top with remaining graham crackers.
- in a heavy saucepan, over low heat, melt candy coating,.
- stir until smooth.
- dip cookiies in coating to completely cover.
- allow excess to drip off.
- place on waxed paper-lined baking sheets.
- let stand until firm.
- store in airtight container in a cool, dry place.
Nutrition Facts : Calories 713.3, Fat 42.1, SaturatedFat 13, Cholesterol 13, Sodium 468.7, Carbohydrate 71, Fiber 5.5, Sugar 44.9, Protein 17.6
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CHOCOLATE PEANUT BUTTER GRAHAMS / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
Estimated Reading Time 6 mins
- Spread creamy peanut butter fairly thick on one half all the way to edges. Put another half graham cracker on top.
- In a small microwave safe bowl, melt 1 1/2 cups of chocolate chips plus 2 Tablespoons of vegetable shortening in the microwave. Cook on high for 30 seconds. Stir well. If not all the way melted and smooth, put it back in the microwave for 30 seconds. Remove. Stir well. By now the chocolate and shortening should be completely melted. If not, put it back in for only 10 seconds. Stir until smooth. (Do not overcook or it will BURN)
- Put some foil or a cookie sheet on the counter (to catch drips). Place a second sheet of foil on counter (to place the dipped cookies on) Carefully dip the filled graham crackers into the melted chocolate (spoon chocolate onto crackers, if necessary). I held and dipped the grahams with one hand, and used a spoon in the other to help cover grahams with the chocolate. Coat all sides of the graham crackers completely. If you run out of chocolate, just follow step 3 again.
CHOCOLATE PEANUT BUTTER GRAHAMS - SHUGARY SWEETS
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4.8/5 (5)Total Time 45 minsCategory CandyCalories 116 per serving
- In a glass bowl, combine white chocolate chips (I prefer to use Ghirardelli) and creamy peanut butter. Microwave for 30 seconds, stir and heat an additional 30 seconds. Stir until smooth (if necessary heat an additional 15 seconds).
- Line counter with parchment paper. Dip half of the graham cracker into the melted white chocolate PB combo. Tap gently until excess is removed and lay on parchment. Repeat with remaining grahams. Heat milk chocolate chips for 30 seconds in glass bowl in microwave. Stir and heat an additional 30 seconds. At this point the white chocolate should be hardened. Holding the tip of the graham. dip opposite side of cracker into melted milk chocolate, tap and lay on parchment. Repeat until all grahams are dipped.
- If desired and you want to decorate tops, reheat excess chocolate for 10-15 seconds. Pour white chocolate PB into a small ziploc bag. Snip off the corner and drizzle of milk chocolate dipped grahams. Repeat with the milk chocolate onto the white chocolate side of the cracker. Allow to set, about 15-30 minutes. Store in airtight container at room temperature. ENJOY.
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