Ultimate No-Bake Buckeye Graham Crackers: Quick Chocolate Peanut Butter Bites
Make these simple, no-bake Buckeye Graham Crackers for a quick dessert that combines creamy peanut butter filling with crunchy graham crackers and a chocolate coating.
- Prep Time: 25 min
- Cook Time: 5 min
- Total Time: 30 min
- Yield: About 36 pieces
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 box (14.4 ounces) graham crackers, whole sheets
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons shortening or coconut oil
Instructions
- Prepare the peanut butter filling: In a medium bowl, beat together the peanut butter, softened butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Assemble the base: Lay out the graham cracker sheets on a baking sheet lined with parchment paper.
- Spread the filling: Evenly spread a layer of the peanut butter mixture over the top of each graham cracker sheet.
- Cut the crackers: Use a sharp knife to cut each filled graham cracker sheet into two squares or rectangles.
- Chill: Place the filled cracker pieces in the freezer for at least 30 minutes to firm up the filling.
- Melt the chocolate: In a microwave-safe bowl, combine the chocolate chips and shortening (or coconut oil). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is smooth.
- Dip the bites: Remove the chilled cracker pieces from the freezer. Dip each piece into the melted chocolate, ensuring most of the peanut butter filling is covered, leaving a small circle of peanut butter exposed at the top, mimicking a buckeye candy.
- Set the chocolate: Place the dipped bites back onto the parchment-lined sheet.
- Final chill: Return the treats to the refrigerator for at least 1 hour, or until the chocolate is completely set before serving.
Notes
- For easier dipping, use a toothpick inserted into the side of the bite to hold it while dipping, then gently remove the toothpick and smooth the hole with a small offset spatula.
- If you prefer a firmer chocolate coating, use baking chocolate instead of chips, or add 1 teaspoon of vegetable oil to the melted chips for a smoother consistency.
- Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 20
- Sodium: 110
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
- Cholesterol: 15