Buckeye Graham Crackers

• 分量: 12 servings
• 調理時間: 20 minutes
• 総時間: 1 hour 20 minutes

材料

12 graham crackers (broken in half)

3/4 cups creamy peanut butter (like Skippy)

4 tablespoons unsalted butter (softened)

1-1/4 cups powdered sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1-3/4 cups chocolate chips (semi-sweet, milk, or dark, whatever you prefer see note 1)

2 tablespoons coconut oil (divided)

1 cup peanut butter chips (optional)

手順

Prepare

Carefully break each graham cracker sheet in half so you have squares. Place them on a lined baking sheet and set aside.

Make Buckeye Filling

In a large bowl, using electric hand mixers, mix peanut butter, softened butter, powdered sugar, salt, and vanilla until smooth.

Fill Up Crackers

Roll the mixture into 12 equal sized balls. Place one ball on each graham cracker square, then top with another cracker. Gently press to flatten the filling edge to edge. Smooth the sides with your finger so nothing spills out.

Melt Chocolate

In a microwave safe bowl, add the chocolate chips and 1-1/2 tablespoons coconut oil. Microwave in 30 second bursts, stirring between each, until melted and smooth.

Dip Cookies

Dip each graham cracker sandwich into the melted chocolate. Use a fork to lift it out and let the extra chocolate drip off, tapping the edge of the bowl to help. Slide the sandwich off the fork with a butter knife and place it back on the lined sheet pan.

Melt Peanut Butter Chips

In another microwave safe bowl, combine the peanut butter chips and the remaining 1/2 tablespoon coconut oil. Microwave in 30 second bursts, stirring between each, until smooth. Transfer to a piping bottle or a zip top bag with the corner snipped.

Let Set

Drizzle the melted peanut butter mixture over the chocolate coated crackers. Place the tray in the fridge until the chocolate is fully set.

栄養

• カロリー: 460 kcal
• 脂肪総量: 27 g
• 飽和脂肪: 14 g
• 不飽和脂肪: 11 g
• トランス脂肪: 0.1 g
• コレステロール: 10 mg
• ナトリウム: 255 mg
• 炭水化物総量: 52 g
• 食物繊維: 3 g
• 糖質総量: 38 g
• タンパク質: 7 g