Ingredients

The following ingredients have 4 Servings
  • 6 graham cracker sheets (divided in half)
  • 3 cups milk chocolate chips
  • 2 teaspoons shortening
  • 1 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons milk

Instruction

  • Line a cookie sheet with a baking mat or or parchment paper.
  • Melt 1 1/2 cups of chocolate chips and 1 teaspoon of shortening in a small bowl. Stirring at every 30-second intervals until the chocolate is fully melted and smooth.
  • Dip each graham cracker half into the chocolate, gently tapping it to shake off the excess chocolate. The graham cracker should be totally covered.
  • Place the chocolate covered graham cracker on the cookie sheet. Once all are dipped place in the fridge or freezer set up the chocolate.
  • Start the peanut butter filling by mixing the peanut butter, powdered sugar, milk and vanilla. Mix until smooth. It does get thick so I often find it easy to mix with my hands.
  • Roll into 12 equal peanut butter dough balls and chill for about 15 minutes in the freezer.
  • Take out the cold chocolate covered graham crackers and peanut butter dough balls. Flatten the peanut butter balls to fit and cover the graham cracker. Gently spread it out to the edges so it's fully covering the tops.
  • Use the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening and melt. Stirring until smooth. Spoon the chocolate over the peanut butter layer and spread around making sure to cover the top and sides. Set them back in the fridge or freezer to set up (about 15 - 20 minutes). Drizzle left over chocolate over the top.
  • Enjoy!