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Buckeye Graham Crackers

Buckeye graham crackers layer creamy peanut butter dough and smooth melted chocolate over crisp graham crackers. Chill them until firm for an easy no-bake treat with a satisfying crunch.
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Prep Time 20 minutes
Cook Time 1 minute
chilling 50 minutes
Total Time 1 hour 11 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the peanut butter layer
  • 24 graham crackers rectangles (from 6 full sheets)
  • 0.5 cup butter unsalted, softened
  • 1 cup peanut butter creamy
  • 2.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 tsp kosher salt
For the chocolate coating
  • 12 oz semisweet chocolate chips
  • 1 tbsp coconut oil refined

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 microwave

Method
 

Arrange the crackers
  1. Line a 13x18-inch rimmed baking sheet with parchment paper and arrange the graham cracker rectangles in a single layer.
Make the peanut butter layer
  1. Beat the butter and peanut butter in a large bowl until smooth.
  2. Beat in the powdered sugar a little at a time.
  3. Mix in the vanilla and salt until a thick, uniform dough forms.
  4. Spread 2 tablespoons of the peanut butter mixture over each cracker.
  5. Refrigerate for 20 minutes, until firm.
Make the chocolate coating
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second bursts, stirring after each, until melted and smooth.
  3. Divide the melted chocolate evenly over the crackers and spread it to cover the peanut butter layer.
  4. Refrigerate for 30 minutes, until the chocolate is set.

Notes

For neat layers, make sure the peanut butter layer is firm before adding the chocolate. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a gluten-free option, use gluten-free graham crackers.