Buckeye Graham Crackers turn classic peanut butter Buckeye candy into a crunchy, chocolate-dipped treat that is wildly good!
Author’s Notes
Ohio Made Me Do It
Buckeye Meets Graham Crackers and Sparks Fly!
I actually never knew what a Buckeye candy was until I moved to Ohio. And once I got there, I learned fast. They were everywhere and everyone was obsessed. It did not take long before I joined that club. WOW. Buckeyes are good, good.
If you have not had the chance to try a Buckeye, it is a soft peanut butter candy dipped in chocolate and it is heaven. So simple and so good.
So I thought it would be fun to smash that same Buckeye candy between a reliable crackers (cookies?) graham crackers and dunk the whole thing in chocolate. And WOAH. I was not prepared for how much I would love these Buckeye Graham Crackers. It has been a huge hit in my house and honestly I feel like I need to head back to Ohio and suggest these be sold in every store, haha!
What You’ll Need To Make Buckeye Graham Crackers
| Ingredient | Helpful Tip |
|---|---|
| Graham crackers | Pick crackers that are fresh and crisp so the final treat has a good crunch. |
| Peanut butter | Use a commercial creamy peanut butter instead of an oily natural one so the filling stays smooth and sets well. |
| Butter and powdered sugar | Soften the butter to room temperature. Add a pinch of salt if using unsalted butter or skip it if the butter is already salted. |
| Chocolate chips and coconut oil | Coconut oil helps the chocolate melt smoother and set with a nice shine. |
| Peanut butter chips | These add extra peanut butter flavor and make a pretty drizzle once set. Totally skippable so up to you if you add it! |
How To Make Buckeye Graham Crackers
- Prep the crackers: Carefully break the graham crackers into squares.
- Make the filling: Mix peanut butter, salt, butter, powdered sugar, & vanilla until smooth.
- Shape and spread: Roll into balls, place on each cracker, and flatten to the edges.
- Dip in chocolate: Melt the chocolate with oil and coat each sandwich.
- Drizzle and chill: Melt the peanut butter chips with remaining oil & drizzle on top.
More Fun No-Bake Treats:
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Cookies
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Rice Krispie Treats RecipeChocolate Melting Tips
When melting the chocolate to make these Buckeye Graham Crackers, here are some helpful tips:
• Short bursts: Melt in 20 to 30 second bursts and stir well between each round.
• a low burner: Milk chocolate burns faster, so keep the heat gentle. Small bursts in the microwave is best.
• Coconut oil: A small amount helps the chocolate melt smooth and silky.
• Dry tools: Any water can make the chocolate seize, so keep everything completely dry.
• Residual heat: Stop the heating when small pieces remain and stir until they melt.
• Quick warm-up: If the chocolate thickens, warm it for a few seconds to loosen it.
Storage
Buckeye Graham Crackers are best eaten the same day they are made since the graham crackers continue to soften the longer they sit/store. Store leftovers in an airtight container in the fridge. They stay fresh for up to 3 to 4 days. Keep them chilled so the chocolate stays firm.
Serving Buckeye Graham Crackers
• Serve chilled: The chocolate stays firm and gives the best snap.
• Add to cookie trays: A fun treat to mix into holiday sweets.
• Pack in lunches: A quick treat that kids love.
• Use for parties: Stack on dessert boards or trays.
• Wrap as gifts: Place a few in clear bags with ribbon.
Ingredients
- 12 graham crackers (broken in half)
- 3/4 cups creamy peanut butter (like Skippy)
- 4 tablespoons unsalted butter (softened)
- 1-1/4 cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1-3/4 cups chocolate chips (semi-sweet, milk, or dark (whatever you prefer) see note 1)
- 2 tablespoons coconut oil (divided)
- 1 cup peanut butter chips (skippable)
Method
- Carefully break each graham cracker sheet in half so you have squares. Place them on a lined baking sheet and keep nearby.
- In a large bowl, using electric hand mixers, mix peanut butter, softened butter, powdered sugar, salt, and vanilla until smooth.
- Roll the mixture into 12 equal sized balls. Place one ball on each graham cracker square, then top with another cracker. Gently press to flatten the filling edge to edge. Smooth the sides with your finger so nothing spills out.
- In a microwave safe bowl, add the chocolate chips and 1-1/2 tablespoons coconut oil. Microwave in 30 second bursts, stirring between each, until melted and smooth.
- Dip each graham cracker sandwich into the melted chocolate. Use a fork to lift it out and let the extra chocolate drip off, tapping the edge of the bowl to help. Slide the sandwich off the fork with a butter knife and place it back on the lined sheet pan.
- In another microwave safe bowl, combine the peanut butter chips and the remaining 1/2 tablespoon coconut oil. Microwave in 30 second bursts, stirring between each, until smooth. move to a piping bottle or a zip top bag with the corner snipped.
- Drizzle the melted peanut butter mixture over the chocolate coated crackers. Place the tray in the fridge until the chocolate is fully set.
