Chocolate Peanut Butter Grahams Recipes

Steps:

• Spread half of the graham cracker quarters with peanut butter; top with remaining crackers. , In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip the cracker sandwiches into chocolate; place on a waxed paper-lined pan. Refrigerate until set.

Steps:

• 1. Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.
• 2. In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.) Melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.
• 3. Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.

Steps:

• Spray a 9x13 inch baking pan with nonstick spray; set aside.
• Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.

Steps:

• In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.