Buckeye Graham Crackers
If you love peanut butter cups, wait until you try these Buckeye Graham Crackers. Crisp graham crackers are sandwiched around a creamy peanut butter filling, dipped in rich chocolate, and finished with a sprinkle of flaky sea salt. They’re sweet, salty, crunchy, creamy, and completely irresistible.
The first time I made these, I refrigerated them to help the chocolate set and then let them come back to room temperature before serving. The peanut butter filling stayed soft and creamy, and they sliced in half beautifully.
One thing I would change next time is doubling the chocolate coating. The original amount wasn’t quite enough to fully coat all of the graham cracker sandwiches, so I’ve increased it below to make sure there’s plenty to work with.
These are perfect for holiday trays, cookie exchanges, neighbor gifts, or anytime you’re craving a chocolate and peanut butter treat.
Ingredients
Peanut Butter Filling
- 12 graham cracker sheets, broken in half (24 squares)
- Âľ cup creamy peanut butter
- 4 tablespoons unsalted butter, softened
- 1ÂĽ cups powdered sugar
- â…› teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Coating
- 3½ cups chocolate chips
- 4 tablespoons coconut oil
Optional
- Flaky sea salt
How to Make Buckeye Graham Crackers
- Line a baking sheet or large tray with parchment paper.
- Break the graham crackers in half and arrange 24 squares on the prepared baking sheet.
- In a mixing bowl, combine the peanut butter, butter, powdered sugar, salt, and vanilla extract until smooth.
- Divide the filling among 12 graham cracker squares.
- Top with the remaining graham cracker squares and gently press to spread the filling.
- Melt the chocolate chips and coconut oil together, stirring until smooth.
- Dip each graham cracker sandwich into the chocolate, coating completely.
- Place the coated sandwiches back onto the parchment-lined tray.
- Sprinkle with flaky sea salt, if desired.
- Refrigerate until the chocolate has set.
- For the best texture, allow the Buckeye Graham Crackers to come back to room temperature before serving.
Tips for Success
- Let the chocolate coating cool slightly before dipping for a smoother finish.
- Refrigerating helps the chocolate set quickly.
- These are best stored in an airtight container in the refrigerator.
- Allow them to sit at room temperature for 15–20 minutes before serving for the creamiest peanut butter filling.
More Chocolate Peanut Butter Favorites
If you love the combination of chocolate and peanut butter, be sure to check out my Homemade Twix Bars, Chocolate-Covered Salted Caramels, and Oatmeal Chocolate Chip Cookies.
Buckeye Graham Crackers
Ingredients
Method
- Break graham cracker sheets in half and place 24 squares on a parchment-lined baking sheet.
- In a mixing bowl, combine peanut butter, butter, powdered sugar, salt, and vanilla until smooth.
- Divide filling into 12 portions and place one portion on 12 graham cracker squares.
- Top with remaining graham cracker squares and gently press to spread the filling.
- Melt chocolate chips and coconut oil together in 30-second intervals, stirring until smooth.
- Dip each graham cracker sandwich into the chocolate, coating completely.
- Place on parchment paper and sprinkle with flaky sea salt if desired.
- Refrigerate until chocolate is set. For the best texture, allow them to come back to room temperature before serving.
