- 16 graham cracker sheets
- 1 pound chocolate candy coating
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 5 tbsp butter, softened to room temperature
- 1 tsp vanilla
- 1/4 tsp salt
- 1/3 cup cream
1. Prepare a baking sheet by lining it with aluminum foil. Break each graham cracker into four rectangles along the scored lines, and place them on the baking sheet.
2. Place the powdered sugar, peanut butter, softened butter, vanilla, and salt in the bowl of a standing mixer or in a large bowl. Using a paddle attachment (or hand mixer) mix the ingredients together until creamy, scraping down the sides of the bowl with a spatula. Once smooth, add the cream and mix on medium speed until light and smooth.
3. Spread the peanut butter mixture on half of the graham rectangles. You can use a knife, or put it into a piping bag or a Ziploc with the corner cut off, and pipe an even layer of peanut butter onto the crackers. I like a thick layer of peanut butter, so I make my filling about ¼ inch thick. If you use less filling, you will be able to make more grahams.
4. After half of the crackers have been spread with peanut butter, top them with the remaining graham crackers, and place them in the refrigerator to set the filling while you melt the chocolate.
5. Place the chocolate candy coating in a microwave-safe bowl and microwave in one-minute increments until melted, stirring after every minute to prevent overheating.
6. Once the coating is melted, use a fork or dipping tools to dunk a graham sandwich in the coating, submerging it completely. Bring it up out of the chocolate and drag the bottom across the lip of the bowl to remove excess chocolate coating. Place it back on the baking sheet, and repeat with remaining crackers and chocolate.
7. Once all of the cracker sandwiches have been dipped, place them in the refrigerator to set the chocolate for about 30 minutes. Store the candies in an airtight container in the refrigerator for up to a week.