The first time I made them, I found just using peanut butter from the jar was a bit too gooey when I pressed the graham crackers together. It seeped out and got messy. So, I added some powdered sugar to the peanut butter to stiffen it up, and that worked great. It doesn’t take away from the peanut butter taste, it’s still creamy, and it made it easier to dip in the warm chocolate. I don’t know how the bakery in the Cannery made them, or if they even make them today. But, what I do works for me, and everyone loves them.
Makes about 16
32 graham squares
1 cup creamy peanut butter, not the natural kind
4 T powdered sugar
1 pkg. Wilton’s Chocolate Candy Melts, dark or milk chocolate
Combine the peanut butter and powdered sugar. Make 16 graham cracker sandwiches using all of the mixture. Try to get the filling to the outer edges of the crackers.
Melt the chocolate in a double boiler on very low heat. Do not overheat, or the chocolate may seize up. If it does, you can add a quarter teaspoon of shortening. After the chocolate melts, I like to remove it from the heat. If it starts to get too thick, you can put it back on the heat.
Put a sandwich in the chocolate. Flip it over with a fork, making sure the edges are covered with chocolate. Lift it with a fork and shake off excess chocolate. Lay on parchment paper to cool. Drag the fork back and forth on the top of the sandwich to give it some texture. Store in a cool place.
Recipe by Pearl