Buckeye Graham Crackers Recipe
Buckeye Graham Crackers are a delicious no-bake treat featuring creamy peanut butter filling sandwiched between graham cracker squares and coated in smooth melted chocolate, finished with a peanut butter drizzle. These bite-sized delights combine the classic flavors of buckeye candies with the crunch of graham crackers, perfect for parties or as a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting and assembling time)
- Total Time: 25 minutes
- Yield: 12 sandwich cookies 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cracker Base
- 12 graham crackers (broken in half)
Peanut Butter Filling
- 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
Chocolate Coating
- 1–3/4 cups chocolate chips (semi-sweet, milk, or dark, per preference)
- 1 1/2 tablespoons coconut oil (divided)
Peanut Butter Drizzle (Optional)
- 1 cup peanut butter chips (optional)
- 1/2 tablespoon coconut oil (remaining from above)
Instructions
- Prepare Cracker Base: Carefully break each graham cracker sheet in half so you have squares. Lay them out on a lined baking sheet and set aside for assembling later.
- Make Buckeye Filling: In a large bowl, use electric hand mixers to combine peanut butter, softened butter, powdered sugar, salt, and vanilla extract. Mix thoroughly until the mixture is smooth and evenly blended.
- Form Filling Balls: Roll the peanut butter mixture into 12 equal-sized balls. Place one ball onto each graham cracker square, then top with another cracker square to form a sandwich. Gently press to flatten filling edge to edge. Smooth the sides with your finger to prevent any filling from spilling out.
- Melt Chocolate: In a microwave-safe bowl, combine chocolate chips with 1 1/2 tablespoons coconut oil. Microwave in 30-second bursts, stirring in between, until the chocolate is fully melted and smooth.
- Dip Cookies in Chocolate: Dip each graham cracker sandwich into the melted chocolate coating using a fork. Lift it out and allow excess chocolate to drip off, tapping the fork on the side of the bowl. Slide the coated sandwich off the fork using a butter knife and place it back onto the lined baking sheet.
- Melt Peanut Butter Chips: In another microwave-safe bowl, combine the peanut butter chips with the remaining 1/2 tablespoon coconut oil. Microwave in 30-second bursts, stirring between each, until melted and smooth. Transfer the melted peanut butter chips to a piping bottle or a zip-top bag with a small corner snipped for drizzling.
- Drizzle and Set: Drizzle the melted peanut butter mixture over the chocolate-coated crackers. Place the baking sheet in the refrigerator and chill until the chocolate coating is fully set, ensuring a firm and glossy finish.
Notes
- You can choose any type of chocolate chips (semi-sweet, milk, or dark) based on your preference for the coating.
- For a cleaner drizzle, use a piping bottle or a small sandwich bag with a corner cut.
- Ensure peanut butter and butter are softened to room temperature for easier mixing.
- Store the finished Buckeye Graham Crackers in an airtight container in the refrigerator for up to one week.
Keywords: buckeye, graham crackers, peanut butter, chocolate coated, no bake cookies, dessert snack
Find it online: https://servedbynora.com/buckeye-graham-crackers-recipe/
