October 17, 2014

Chocolate Dipped Peanut Butter Grahams

Chocolate Dipped Peanut Butter Grahams

Graham cracker sandwiches filled with creamy peanut butter and dipped in chocolate.

I first had one of these in the mid 70’s when I was but a wee child. Okay, just kidding. I was a young adult visiting Kerry, who was my boyfriend at that time. We were roaming about The Cannery in San Francisco and found these in a bakery. I couldn’t believe how decadent they tasted, so I was glad I spent the dollar that it cost back then, even though at the time I thought it was expensive. Then I forgot about them for about 20 years until one Christmas, I wanted to make a sweet treat I could bag and decorate as a holiday gift.

The first time I made them, I found just using peanut butter from the jar was a bit too gooey when I pressed the graham crackers together. It seeped out and got messy. So, I added some powdered sugar to the peanut butter to stiffen it up, and that worked great. It doesn’t take away from the peanut butter taste, it’s still creamy, and it made it easier to dip in the warm chocolate. I don’t know how the bakery in the Cannery made them, or if they even make them today. But, what I do works for me, and everyone loves them.

Chocolate Dipped Peanut Butter Grahams

Makes about 16

  • 32 graham squares
  • 1 cup creamy peanut butter, not the natural kind
  • 4 T powdered sugar
  • 1 pkg. Wilton’s Chocolate Candy Melts, dark or milk chocolate

Combine the peanut butter and powdered sugar. Make 16 graham cracker sandwiches using all of the mixture. Try to get the filling to the outer edges of the crackers.

Melt the chocolate in a double boiler on very low heat. Do not overheat, or the chocolate may seize up. If it does, you can add a quarter teaspoon of shortening. After the chocolate melts, I like to remove it from the heat. If it starts to get too thick, you can put it back on the heat.

Put a sandwich in the chocolate. Flip it over with a fork, making sure the edges are covered with chocolate. Lift it with a fork and shake off excess chocolate. Lay on parchment paper to cool. Drag the fork back and forth on the top of the sandwich to give it some texture. Store in a cool place.

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