Ingredients
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 graham cracker sheets, broken into squares
- 1 1/2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoother chocolate)
If you’re feeling adventurous, you can swap creamy peanut butter with crunchy for extra texture, or add a pinch of sea salt to the chocolate for a sophisticated twist that’s reminiscent of my culinary experiments inspired by food festivals and travels.
Instructions
- In a medium bowl, mix together the peanut butter, softened butter, powdered sugar, and vanilla extract until smooth and creamy. This step always takes me back to the days of helping my abuela in the kitchen, where using our hands was just as important as using our hearts.
- Break each graham cracker sheet into two squares and spread a generous amount of the peanut butter mixture onto half of the squares. Press the remaining squares on top to create sandwiches.
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring after each, until smooth. This is a trick I learned while experimenting in my own kitchen, ensuring the chocolate is perfectly glossy.
- Dip each peanut butter sandwich halfway into the melted chocolate, allowing excess chocolate to drip off.
- Place the dipped crackers on a baking sheet lined with parchment paper and refrigerate until the chocolate is set, about 30 minutes. Patience is key here, just like my grandmother taught me — good things come to those who wait.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International