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Buckeye Graham Crackers Recipe

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These no-bake buckeye graham crackers combine creamy peanut butter, rich chocolate, and crunchy graham crackers for a quick, delicious treat!

  • Total Time: 50 minutes
  • Yield: 24 1x

Ingredients

Scale
  • 12 graham cracker sheets, broken in half
  • 1½ cups creamy peanut butter
  • ½ cup (1 stick) butter
  • 2½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3½ cups semi-sweet chocolate chips
  • 4 tablespoons vegetable oil, divided
  • 1 cup peanut butter chips

Instructions

  1. Prep the graham crackers
    Start by breaking each graham cracker sheet in half so you have squares. Lay them out in a single layer on a parchment-lined baking sheet. This will keep them from sticking as you work with them.
  2. Make the peanut butter filling
    In a large bowl, combine the creamy peanut butter, softened butter, powdered sugar, and vanilla extract. Mix until it’s completely smooth and easy to work with. If you find it’s too sticky, you can add a little extra powdered sugar until it’s manageable.
  3. Shape the filling
    Roll the peanut butter mixture into 1-inch balls. Place one ball onto each graham cracker square and gently flatten it to spread it out to the edges of the cracker. You want a nice, even layer of peanut butter filling that’s not too thick but covers the cracker completely.
  4. Melt the chocolate
    In a microwave-safe bowl, combine the chocolate chips and 3 tablespoons of vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth. If you prefer, you can melt the chocolate over a double boiler instead.
  5. Coat the graham crackers
    Using forks or tongs, dip each graham cracker (with the peanut butter filling) into the melted chocolate, making sure it’s fully coated. Let any excess chocolate drip off, then place it back on the lined baking sheet.
  6. Add the peanut butter drizzle
    In another microwave-safe bowl, combine the peanut butter chips and 1 tablespoon of vegetable oil. Microwave in 30-second intervals, stirring until smooth. Drizzle the melted peanut butter mixture over the chocolate-coated graham crackers for a decorative finish.
  7. Chill to set
    Place the baking sheet in the fridge for at least 30 minutes, or until the chocolate is fully set. Once they’re firm, your buckeye graham crackers are ready to enjoy!

Notes

Store these buckeye graham crackers in an airtight container in the fridge. They’ll stay fresh for about a week, though I doubt they’ll last that long! If you’d like to enjoy them at room temperature, just let them sit out for about 10 minutes before eating to take the chill off.

They also freeze well! Just layer them between sheets of parchment paper in an airtight container, and they’ll keep in the freezer for up to three months. Let them thaw in the fridge or at room temperature before serving.

  • Author: Soraya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert