2sleevesgraham crackers18 whole or 36 square halves
12ouncemilk chocolate chips
12ouncewhite chocolate chips
¼cupcreamy peanut butter
Instructions
In a glass bowl, combine white chocolate chips (I prefer to use Ghirardelli) and creamy peanut butter. Microwave for 30 seconds, stir and heat an additional 30 seconds. Stir until smooth (if necessary heat an additional 15 seconds).
Line counter with parchment paper. Dip half of the graham cracker into the melted white chocolate PB combo. Tap gently until excess is removed and lay on parchment. Repeat with remaining grahams. Heat milk chocolate chips for 30 seconds in glass bowl in microwave. Stir and heat an additional 30 seconds. At this point the white chocolate should be hardened. Holding the tip of the graham. dip opposite side of cracker into melted milk chocolate, tap and lay on parchment. Repeat until all grahams are dipped.
If desired and you want to decorate tops, reheat excess chocolate for 10-15 seconds. Pour white chocolate PB into a small ziploc bag. Snip off the corner and drizzle of milk chocolate dipped grahams. Repeat with the milk chocolate onto the white chocolate side of the cracker. Allow to set, about 15-30 minutes. Store in airtight container at room temperature. ENJOY.
Notes
If you have a gluten free graham cracker you love, feel free to use it here! Of course, check labels on your chocolate chips and peanut butter to be sure they don’t contain gluten, especially if you are making these for someone with an allergy.
Keep these in an airtight container at room temperature. Place a sheet of wax paper between layers to keep the chocolate from getting misshapen.
Use the regular old sweetened shelf stable peanut butter for best results! While I love the natural kind (that you refrigerate) the oil will separate and alter the texture of the dipped graham crackers.