If you’re looking for the perfect blend of sweet, salty, and crunchy, buckeye graham crackers are about to become your newest obsession. With layers of rich chocolate, creamy peanut butter, and the satisfying snap of graham crackers, this irresistible treat takes classic flavors to a whole new level. Ready to discover your next favorite dessert? Keep reading—your taste buds will thank you.
| Servings: | 12 |
| Prep Time: | 20 minutes |
| Cook Time: | 0 minutes |
| Total Time: | 20 minutes |
| Serving Size: | 2 sandwich crackers |
Description
Imagine the nostalgic crunch of a graham cracker meeting the rich indulgence of a peanut butter truffle, all cloaked in a silky layer of chocolate. Buckeye graham crackers bring the iconic flavors of an Ohio favorite into a fun and snackable format. Each bite pairs sweet and salty, creamy and crisp — a contrast that makes them irresistible from the very first taste.
The name “buckeye” comes from their resemblance to the nut of the Ohio buckeye tree, traditionally made with sweetened peanut butter partially dipped in chocolate. Buckeye graham crackers take that same concept and build it into a layered, hand-held treat you can enjoy with milk, coffee, or straight from the fridge as a late-night indulgence. Perfectly balanced and joyfully messy, these chocolaty, peanut-buttery crackers will satisfy cravings and spark memories of holiday cookie trays and after-school snacks.
Why You’ll Love This Recipe
These buckeye graham crackers are incredibly easy to make and require no baking at all. They come together in under 30 minutes with ingredients you probably already have in your pantry. The combination of textures and flavors makes them a hit with kids and adults alike. Whether you’re putting together a dessert tray or looking for a fun weekend activity, these treats are as delightful to make as they are to devour.
You can even customize them to suit your needs. Use different types of chocolate, opt for natural peanut butter, or even try them dipped in white chocolate for a fun twist. These treats store beautifully, which means you can make a batch ahead of time and keep your sweet tooth satisfied all week long.
Serving and Storage Tips
Store buckeye graham crackers in an airtight container in the refrigerator for up to one week. They taste even better chilled as the chocolate firms up and the peanut butter filling becomes gloriously dense and creamy.
For longer storage, flash freeze them on a parchment-lined tray, then transfer to a resealable freezer bag. They’ll keep in the freezer for up to two months. Let them sit at room temperature for 10 minutes before serving. These also make great make-ahead treats for lunch boxes, picnics, or party platters.
Ingredients
- 12 graham cracker sheets
- 1 cup creamy peanut butter
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 tablespoon coconut oil or shortening
Equipment
- Mixing bowl
- Electric mixer or whisk
- Microwave-safe bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Butter knife
Instructions
- Prepare your workspace: Line a baking sheet with parchment paper. Break each graham cracker sheet in half to make 24 squares. This is the base and top for each sandwich, so try to keep the halves as even as possible.
- Make the peanut butter filling: In a mixing bowl, beat the peanut butter and softened butter together until smooth and creamy. I like to leave the butter out on the counter for 30 minutes so it blends easily.
- Sugar and vanilla time: Add the powdered sugar and vanilla extract and mix until fully combined. The mixture should be thick but spreadable — like frosting with structure. If it feels too soft, chill it for 5 minutes.
- Build the sandwiches: Spread one to two tablespoons of the peanut butter mixture onto 12 graham cracker squares. I use a butter knife and softly press the filling evenly to the edges for bold flavor in every bite.
- Top and press: Place the remaining graham crackers on top and gently press to form sandwiches. You want them slightly tacky so they hold together during dipping.
- Melt the chocolate: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each one, until smooth. The coconut oil helps create a glossy coating that sets beautifully.
- Dip and decorate: Dip each graham cracker sandwich halfway into the melted chocolate. Let any excess drip off, then place it back on the lined baking sheet. This part always feels a little messy — and fun!
- Chill to set: Refrigerate for at least 15 minutes or until chocolate is firm. If you’re patient enough to wait longer, even better.
- Serve and enjoy: These are a dream when chilled but are also delicious at room temperature with a softer bite. Either way, they disappear quickly.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For added crunch and fun, sprinkle the melted chocolate with flaky sea salt or crushed peanuts before chilling. You can even drizzle with white chocolate for a festive look.
FAQ
Can I make these gluten-free?
Yes, simply use gluten-free graham crackers. Most large grocery stores carry several brands that work just as well and taste delicious with the filling and chocolate.
What is a good substitute for coconut oil?
You can use vegetable shortening or even butter, but coconut oil helps give the chocolate coating that perfect buckeye sheen. If omitting it entirely, your dipped chocolate may look a bit matte but will still taste great.
Can I scale this recipe up or down?
Absolutely. This recipe easily doubles for a party tray or halves if you’re making a small batch. Just keep the peanut butter-to-sugar ratio roughly the same for best texture.
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Buckeye Graham Crackers
Ingredients
- 12 graham cracker sheets
- 1 cup creamy peanut butter
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 tablespoon coconut oil or shortening
Instructions
- Line a baking sheet with parchment paper and set aside. Break each graham cracker sheet in half to create 24 squares.
- In a mixing bowl, beat together the peanut butter and softened butter until smooth and creamy.
- Add the powdered sugar and vanilla extract. Mix until fully combined and smooth.
- Spread about one to two tablespoons of the peanut butter mixture onto half of the graham cracker squares.
- Top with remaining graham crackers to form sandwiches and press gently to set.
- Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Dip each graham sandwich halfway into the melted chocolate and place back onto the parchment-lined baking sheet.
- Chill in the refrigerator for at least 15 minutes or until the chocolate is set.
- Serve chilled or at room temperature for a softer texture.
