Description
Buckeye Graham Crackers: Irresistible peanut butter balls on top of crispy graham crackers, a quick, comforting treat for all ages.
Ingredients
Scale
- 14–16 whole graham crackers (approximately 2 cups when crushed)
- 1 cup (250g) creamy peanut butter
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups (350g) semi-sweet chocolate chips
- 2 tablespoons (30g) shortening or coconut oil
Instructions
- Step 1: Prepare the Pan and Graham Cracker Base Line a 9×13 inch baking dish with parchment paper, leaving overhang on the long sides for easier removal later. Arrange whole graham crackers in a single layer to completely cover the bottom of the pan. You may need to break some crackers to fill in any gaps. Set aside while preparing the peanut butter layer.
- Step 2: Create the Peanut Butter Filling In a large mixing bowl, beat the softened butter and peanut butter together until completely smooth and creamy, about 2 minutes. Add the vanilla extract and salt, mixing to incorporate. Gradually add the powdered sugar, mixing at low speed initially to prevent clouds of sugar dust, then increasing to medium speed until fully combined. The mixture should be thick but spreadable, similar to frosting consistency.
- Step 3: Assemble the Base Layers Carefully spread the peanut butter mixture over the graham cracker base, creating an even layer about ½-inch thick. Use an offset spatula for the smoothest finish, being gentle to avoid displacing the graham crackers. Place the pan in the refrigerator for 30 minutes to firm up the peanut butter layer before adding the chocolate topping.
- Step 4: Prepare and Add the Chocolate Layer In a microwave-safe bowl, combine the chocolate chips and shortening or coconut oil. Microwave in 30-second intervals at 50% power, stirring between each interval until the chocolate is completely melted and smooth. Allow the melted chocolate to cool slightly for 5 minutes, then pour it over the chilled peanut butter layer. Tilt the pan gently to help the chocolate spread evenly across the surface. Tap the pan lightly on the counter to remove any air bubbles.
- Step 5: Set and Cut the Buckeye Graham Crackers Return the pan to the refrigerator and chill for at least 1 hour or until the chocolate is completely set. Once set, use the parchment paper overhang to lift the entire dessert out of the pan and place it on a cutting board. With a sharp knife, cut into squares along the graham cracker lines for neat portions. For the cleanest cuts, wipe your knife with a warm, damp cloth between slices.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square
- Calories: 280 calories
- Sugar: 20 grams
- Sodium: 180 mg
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 28 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 15 mg