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Crispy Chocolate PB Sandwiches (5 Ingredients)

Posted on May 29, 2014 by in Recipes | 1 comment

I have to say, this is my first ever completely unique recipe. By that I mean that I did not consult anyone else’s recipe to tweak. I simply made these out of my own wonky imagination.  Which was fun.

These are crunchy, creamy little chocolate sandwiches with pb filling and toasted pecans on top.IMG_6320-001

I am serious about toasted pecans. I toast up a batch occasionally and just keep in a Tupperware to throw atop salads and treats like these.  I was glowing about the toasted pecans on our lunch salads yesterday and Tim showed some skepticism, so I marched to the pantry and made him try a plain pecan versus a toasted one.  He admitted the error of his ways. And we lived happily ever after.

My kids, the tiny, immature minions that they are, do not enjoy the rare adult delights of toasted pecans. I sprinkled sea salt on the tops of their treats.

I strongly recommend you use Ghirardelli 60% Cacao Bittersweet Chocolate for maximum taste. And toasted pecans. 🙂

Crispy Chocolate PB Sandwiches

Coconut oil

Bittersweet chocolate chips

Graham Crackers

Creamy Peanut Butter

Toasted pecans or Sea Salt

1. Put on a double boiler: I used my one quart saucepan with a medium sized metal bowl. While it comes to a boil, set out a small cookie sheet lined with wax paper.

2. When water is boiling, pour in your chocolate. About a cup (I didn’t measure) Stir til chocolate loses it’s shape. Remove from heat and stir in just a teaspoon full of coconut oil.  (You could substitute shortening.)

3. Takes your melty, delicious chocolate over to the counter where you have a cookie sheet covered with wax paper waiting.

4. Break the graham crackers in half and dip in the chocolate. Here’s the thing: the texture should be such that you can dip and remove and the chocolate coats and flows down back off the cracker.  The coconut oil did wonders to help it be the right texture. If you try to dip with chocolate that is too thick, it won’t be the same. The melted chocolate should be lovely, velvety, and loose.  Try to achieve that texture before dipping so it makes a nice thin coat on the grahams.

5. Lay out your grahams on the wax paper as you dip.  Grab your container of toasted pecans and just break them up into pieces and drop them on the tops of a few of the dipped grahams while they are still wet. Or do the same procedure with the sea salt.   Make sure you have an even number of graham crackers dipped so you can make sandwiches. You’ll only need the toppings on half your batch.

6. Now see how much chocolate is left in your bowl and look around the kitchen to see what else you can dip. Dip a few pecans, some crispy pretzel chips, and some left over broken bits of graham cracker. Plan on eating these dipped treats later when the kids are in bed. (Or in my case, Tim ate the extra dipped treats and I had another sandwich.)

7. Pop your cookie sheet into the freezer for about an hour.

8. Remove the sheet, grab your jar of Jiff peanut butter (or whatever), and a butter knife. Spread peanut butter on one dipped graham and top it with the special pecan or sea-salt covered pieces.  Smash them together and put back on the wax paper.  Store in a tall, square Tupperware in the freezer. Place on a plate to serve.

Store in the freezer or fridge.  Share liberally.

For servings, each person in our family had one sandwich square and it made about 8 sandwiches.

 

1 Comment

  1. This looks so good and I love that it’s all original. Way to be brave and make something up all on your own! (I wonder what it would be like to use Ritz crackers?)

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