Chocolate Peanut Butter Sandwiches
makes 6
makes 6
treats
Ingredients:
Directions:
1. Mix peanut butter, powdered sugar & vanilla with a fork in a bowl & stick it in the freezer to firm up a bit.
2. Melt chocolate (Candiquik melts beautifully in the microwave) & brush one side of the graham crackers with melted chocolate using a pastry brush.
3. Scoop peanut butter mixture on top of chocolate side of the graham crackers. I used about 2 tablespoons of pb mixture per cracker. Spread pb evenly to edges of cracker.
4. Place crackers in freezer for a bit to firm up the pb.
5. Reheat the chocolate if needed. Dip the pb graham crackers into chocolate. I set them in the bowl of melted chocolate, one at a time, & spooned the melted chocolate over the top. Then lift the cracker out of chocolate with a fork & tapped the fork on the side of the bowl so extra chocolate drips off into the bowl.
6. Place on waxed paper or parchment paper & allow chocolate to set up. I drizzled extra melted chocolate over the top. Store in refrigerator & serve very cold.
Ingredients:
- 6 graham crackers
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- Chocolate for dipping (I used chocolate Candiquik today)
Directions:
1. Mix peanut butter, powdered sugar & vanilla with a fork in a bowl & stick it in the freezer to firm up a bit.
2. Melt chocolate (Candiquik melts beautifully in the microwave) & brush one side of the graham crackers with melted chocolate using a pastry brush.
3. Scoop peanut butter mixture on top of chocolate side of the graham crackers. I used about 2 tablespoons of pb mixture per cracker. Spread pb evenly to edges of cracker.
4. Place crackers in freezer for a bit to firm up the pb.
5. Reheat the chocolate if needed. Dip the pb graham crackers into chocolate. I set them in the bowl of melted chocolate, one at a time, & spooned the melted chocolate over the top. Then lift the cracker out of chocolate with a fork & tapped the fork on the side of the bowl so extra chocolate drips off into the bowl.
6. Place on waxed paper or parchment paper & allow chocolate to set up. I drizzled extra melted chocolate over the top. Store in refrigerator & serve very cold.
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