30 June 2011

super easy chocolate graham cookies

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.

4 comments:

Cathy said...

Yum! And I love the frozen banana bites too.

Sophie said...

mmh que cela semble délicieux. Ce type de biscuits fourrés sont toujours très prisés par les enfants !

abby @ tales and trials said...

I would totally eat those! I make s'mores in the microwave all the time. I spread one graham cracker with a layer of peanut butter and then a layer of nutella over that. Then I melt a few small marshmellows on the seond graham cracker. Put the two together and the pb and chocolate gets a little melty. MMMM!!! So good.

J I L L A I R E said...

Does the choc-PB NEED to set up? I'd rather have it soft, I think. This can't be your first time doing graham crackers and frosting, though, right? It's really good if you have the patience to wait a few days with them in a tupperware so the cracker get a little soft. Then they're way good.

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