Buckeye Graham Crackers
What You'll Need
- One half cups creamy peanut butter
- One half cup butter, softened
- Two half cups powdered sugar
- twelve graham crackers, (approximately One half sleeves, or half a regular-sized box)
- Three cups semi-sweet chocolate chips
- two tablespoons shortening, or coconut oil
- One half cup peanut butter chips
- One teaspoon shortening, or coconut oil
For the Peanut Butter Drizzle:
How to Make It
- Line two jelly roll pans with parchment paper, and set wire racks on top of the parchment paper.
- In a large mixing bowl, combine peanut butter and butter.
- Mix until smooth and creamy.
- Gradually add powdered sugar, and mix until well-blended and smooth.
- Roll the peanut butter mixture into balls slightly larger than 1-inch.
- Place 1 ball on half a sheet of graham cracker.
- On a flat surface, carefully flatten the peanut butter ball over the graham, spreading it to the edges, and smoothing and leveling the top. Just make sure not to crack the graham cracker.
- I only broke one, but still a good rule of thumb to be somewhat gentle! Repeat for all crackers.
- In a large saucepan over low-medium heat, melt the chocolate chips and shortening. Gently whisk until smooth.
- Allow to cool for about 5-7 minutes so that it won't burn your fingers if you come into contact with it.
- Using tongs, carefully grasp the edges of the graham cracker, and hold the graham cracker with the peanut butter layer facing down.
