11 Dec 2012
Sometimes the simplest treats are the best, don’t you think? Graham squares slathered with a thick layer of peanut butter filling and dipped in rich semi-sweet or dark chocolate … heaven, pure peanut butter cup heaven.
It all started with those enticing impulse items they put right in front of the register at Starbucks. While out holiday shopping, often in snowy weather, I can’t help but crave a tall hot tea. And every time I approach that counter, I pick up the dark chocolate-covered grahams to read the ingredients. I know that they contain milk (I’ve practically memorized the ingredients at this point!), but subconsciously I’m hoping that they’ve magically transformed into a dairy-free delight.
Finally, I decided to stop wishing and start dipping. But why stop with grahams? I merged the legendary peanut butter cup concept with those chocolate-covered grahams for a phenomenal treat that still contains just five little ingredients.
But wait! If you are up for a sixth ingredient, and love contrast of salted chocolate (who doesn’t?), then … you know where I’m going with this don’t you? … make them Salted Peanut Butter Cup Grahams! Sprinkle the finished product with a little coarse salt before the chocolate sets up.
Peanut Butter Cup Grahams (w/ Nut-Free Option)
This recipe is dairy-free, egg-free, soy-free, and optionally peanut-free and nut-free (Erewhon Organic Grahams are made in a peanut-free facility)
- 1 cup dairy-free semi-sweet chocolate chips
(such as Dream or Enjoy Life) or dark chocolate chunks
- 1 teaspoon coconut oil
- 1/2 cup lightly salted peanut butter
(or sunflower seed butter for nut-free option)
- 1/4 cup sifted organic powdered sugar
- 4 to 6 Erewhon Organic Graham Crackers, broken into quarters
Place the chocolate and oil in a microwave-safe bowl and heat on high for 1 minute. Whisk vigorously. If there are still chocolate chunks left, continue to heat in 15 second intervals, whisking vigorously between each session, until smooth. Be careful not to overheat the chocolate, as it will go from smooth and silky to scorched and chalky in mere seconds.
In a separate bowl, whisk together the peanut butter and sugar until well combined. Depending on the peanut butter you use, this will probably become a bit thick and frosting-like.
Spread a thick layer of the peanut butter mixture on each graham, right to the edges.
Dunk the peanut butter grahams in the chocolate to coat. You can either dip them entirely, or just do a quick dip of the peanut butter-covered side. Place the chocolate-covered grahams, peanut butter side up, onto a sheet lined with wax paper, parchment paper or a silicone baking mat. Let them dry and solidify on the counter (will take a while!) or place them in the refrigerator or freezer to chill until set.
Serve with a big mug of hot tea or coffee.
Makes 8 to 12 mini peanut butter cup bars
AlisaCheck out my latest posts here