I was making a batch of frozen banana bites (banana chunks covered with a peanut butter and chocolate combination) last week to take to a dinner party. We had a few playdate guests that afternoon, and the kids were really hoping to try some of the banana bites.
“No dice,” I said, “they're for a party.”
But I ended up with lots of chocolate peanut butter left over, so I dropped spoonfuls onto graham cracker squares, topped with more graham cracker squares and smooshed them to guide the chocolate peanut butter to the edges. I stuck them in the fridge for 30 minutes to solidify the chocolate and served them to the hungry kids (with apple slices and Goldfish crackers).
They were a huge hit. So huge, I had to try one.
Oh goodness. They were delicious. Even better than the frozen banana bites (though those received rave reviews, too). I will definitely be mixing up more chocolate and peanut butter, but I may skip the whole banana step next time and go right for the grahams.
Super Easy Chocolate Graham Cookies
1⁄2 cup chocolate chips
1⁄3 cup creamy peanut butter
Approx. one package graham crackers
- Place chocolate chips and peanut butter together in a microwave-safe bowl. (I always use a Pyrex 2 cup measuring cup. I like the handle for stirring.)
- Microwave for 30 seconds.
- Stir.
- Microwave longer, as needed, to completely melt the chocolate chips. The mixture should be totally smooth after stirring.
- Set aside.
- Break graham crackers into squares and arrange half on a plate, cookie sheet, cutting board. . . whatever is flat and will fit in your refrigerator.
- Drop 1-2 tablespoons of the chocolate peanut butter mixture on each graham square. The mixture should be pretty thick, and you want a thick layer, so go ahead and pile it on. Leave it in the center and don't worry about the edges for now.
- Place graham cracker squares on top of all the chocolate-covered grahams.
- Press down gently to spread the chocolate peanut butter to the edges. Perfection is not necessary here, just try to keep it from going over the edge.
- Refrigerate for 30 minutes or until the chocolate peanut butter is set.
- Enjoy cold or at room temperature.
