Have I got a treat for you today!
It’s been in the 90’s and humid here in good ‘ol Wisconsin. You know what that calls for! No-bake mania! Who wants to heat up their kitchen making cookies? Not me! Save that for a cooler day.
The freezer is my best friend in this kind of weather. Instead of making cakes and cookies I’ll dig out my candy molds and my ice cream maker. I’ll page through my pudding, candy, and ice cream recipes. And make a delightfully-easy, and refreshing freezer dessert!
These awesome ‘thangs call for THREE ingredients. You heard me. THREE. They take THIRTY minutes from start to finish. Half of that time you’re just sitting around waiting for them impatiently waiting for them to chill. Yes, I am aware that I am awesome. Thank me later 😉
What we have here is just a little creation I like to call…GENIUS!! First we have a graham cracker, then a generous smear of peanut butter, then another graham cracker to create a “sandwich”. We’re not done yet! Because you still have to dip these little babies in.. chocolate!
Chill ’em a mere FIFTEEN minutes and ‘voila! You have yourself a decadent, amazing dessert without heating up your kitchen!
I love any kind of dessert sandwich. Whoopie pies. Cookie sandwiches. Ice cream sandwiches. And now these gorgeous babies!
They make the most satisfying CRUNCH when you take that first bite into the graham, peanut butter, and chocolate layers. Just a tip, but these are AWESOME with cold milk.
Rachel was helping me. Can you tell? 😀
PB Chocolate Grahams Candies
- 18 graham crackers broken in half
- 1 cup creamy peanut butter
- 11 oz. semisweet chocolate melted
1. Line two baking sheets with parchment paper. Spread about 1 tablespoon peanut butter over half the graham crackers. Top with remaining crackers and press to sandwich together. Dip graham sandwiches in melted chocolate and place on parchment paper. Freeze 20 minutes or until firm. Store in freezer until ready to serve.
Yield: 18 candies
Store in freezer up to 2 days.
Adapted from Taste of Home