- 3 graham cracker sheets, broken in half
- 2 cups dark chocolate melting wafers
- 1/2 cup creamy peanut butter
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
Line a small baking sheet with wax paper. Place the crackers on the pan and set aside.
Place 1 cup chocolate wafers in a microwavable bowl and then melt for one minute at 50% power. Stir and then microwave in 30 second increments, stirring in between until melted.
Dip the crackers (one by one) into the chocolate and cover both sides with a spoon. Using a fork, carefully lift up the cracker and tap the fork on the edge of the bowl to remove any access chocolate.
Place the pan in the freezer for 5 minutes, or until hardened. Meanwhile, place the peanut butter in medium size bowl. Microwave for 15 seconds. Stir in the powdered sugar and vanilla. Stir until smooth (you may have to use your hands). One the chocolate has hardened place one scoop (I like to use a medium cookie scoop) on top of each cracker. Spread out with your hands or a spatula, so that the peanut butter comes all the way to the edge. Place in the freezer for 5 minutes.
Melt the remaining chocolate and then dip the peanut butter crackers into the chocolate. Using a fork, carefully lift up the cracker and tap the fork on the edge of the bowl to remove any access chocolate. Drizzle any leftover chocolate over the top.