Ingredients
Equipment
Method
Directions
- Start by breaking each graham cracker into halves and arranging them on a lined baking sheet, ensuring they are spaced evenly.
- In a mixing bowl, combine 1 cup of creamy peanut butter, ¼ cup softened butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Blend until smooth and creamy.
- Roll the peanut butter mixture into 1-inch balls and flatten each ball gently on top of the graham cracker halves.
- In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips with 3 tablespoons of vegetable oil. Heat until melted and smooth.
- Dip each peanut butter-topped graham cracker into the melted chocolate and set on the baking sheet with chocolate side up.
- Melt ½ cup of peanut butter chips with 1 tablespoon of vegetable oil and drizzle over the chocolate-coated graham crackers.
- Place the tray of Buckeye Graham Crackers into the refrigerator and chill for about 30 minutes, or until the chocolate has fully set.
Nutrition
Notes
Ensure your peanut butter and butter are at room temperature for easier mixing. Allow the chocolate to set completely in the refrigerator before serving for the best texture.