Introduction

Buckeye Graham Crackers are a delightful twist on a classic treat, combining creamy peanut butter filling and rich chocolate coating sandwiched between crispy graham crackers. This no-bake recipe is easy to make and perfect for satisfying your sweet tooth with a peanut butter and chocolate combo.

A stack of two chocolate-covered bars on a white marbled surface, each bar decorated with smooth, light brown peanut butter drizzle on top of a dark chocolate coating. The top bar is cut in half and stacked on the lower whole bar, showing three distinct layers inside: a light brown peanut butter center sandwiched between two thin, crumbly biscuit layers, all coated with a rich dark chocolate outer layer. Small chocolate chips and peanuts are scattered around the base of the stack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 graham crackers (broken in half)
3/4 cup creamy peanut butter (like Skippy)
4 tablespoons unsalted butter (softened)
1-1/4 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1-3/4 cups chocolate chips (semi-sweet, milk, or dark, whichever you prefer)
2 tablespoons coconut oil (divided)
1 cup peanut butter chips (optional)

Instructions

Step 1: Carefully break each graham cracker sheet in half so you have squares. Place them on a lined baking sheet and set aside.
Step 2: In a large bowl, use electric hand mixers to blend peanut butter, softened butter, powdered sugar, salt, and vanilla extract until smooth.
Step 3: Roll the peanut butter mixture into 12 equal-sized balls. Place one ball on each graham cracker square, then top with another cracker. Gently press to flatten the filling edge to edge and smooth the sides with your finger to prevent filling from spilling out.
Step 4: In a microwave-safe bowl, combine chocolate chips and 1-1/2 tablespoons coconut oil. Microwave in 30-second bursts, stirring between each, until melted and smooth.
Step 5: Dip each graham cracker sandwich into the melted chocolate. Use a fork to lift it out and let excess chocolate drip off. Tap the edge of the bowl to help and slide the sandwich off the fork with a butter knife onto the lined baking sheet.
Step 6: In another microwave-safe bowl, melt the peanut butter chips with the remaining 1/2 tablespoon coconut oil, microwaving in 30-second bursts and stirring until smooth. Transfer to a piping bottle or a zip-top bag with a snipped corner.
Step 7: Drizzle the melted peanut butter over the chocolate-coated crackers. Place the tray in the fridge until the chocolate is fully set.

Tips & Variations

Use semi-sweet or dark chocolate for a richer flavor, or milk chocolate for a sweeter finish based on your preference.
Try adding a pinch of cinnamon or a drop of almond extract to the peanut butter filling for a flavor twist.
For a dairy-free option, substitute butter with coconut oil and use dairy-free chocolate chips.

Storage

Store Buckeye Graham Crackers in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. To enjoy, let them sit at room temperature for a few minutes before serving to soften slightly.

How to Serve

The image shows two square chocolate desserts placed on a white marbled surface. Both desserts have a smooth, dark brown chocolate coating covering the entire square, with a slightly shiny and bumpy texture on top. The dessert on the right has an extra decorative layer consisting of thick orange zigzag drizzle spread evenly across the top, sprinkled with coarse white salt flakes for contrast and texture. Each dessert appears single-layered inside the chocolate coating. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used, but the filling may have a slightly different texture. It adds a nice crunch if you prefer more texture in your Buckeye Graham Crackers.

Do I have to use coconut oil when melting the chocolate?

While coconut oil helps create a smooth, glossy coating and makes the chocolate easier to work with, you can melt chocolate without it. The coating may be less shiny and a bit thicker, but it will still taste great.