Last week my sister-in-laws went to Disneyland. I admit, I was jealous. I have a secret dream of going to Disneyland without my kids (is that evil?) I just want to enjoy sitting down and eating wherever I want and not making a trip to the bathroom ten minutes after the last visit (when they promised they didn’t need to go.)
Well, it wasn’t in the cards. So to make myself feel better, I decided to try to make one of my favorite treats I shared in the Great Disneyland Snack Guide, the Chocolate Covered Peanut Butter Sandwich.
My favorite part of this treat was the crispy layer in the middle. I never realized it was just a graham cracker covered in chocolate. (Thank you Pinterest for this knowledge.) I can do graham crackers!
Last week I posted about tempering chocolate and that post will come in handy today. I used dark chocolate, because it’s what I had. But you can use milk chocolate (which is what they use at Disneyland.)
First melt and temper your chocolate using the instructions in last week’s post. If you want your chocolate to be a little softer, you can add a couple tablespoons of heavy cream to your chocolate. I didn’t mind my chocolate having a nice crisp to it, so I just went for the straight chocolate.
Dip graham cracker halves in the melted chocolate. I just held the graham crackers between my clean finger and thumb to dip. Nothing fancy. You want just a thin layer, so shake off as much chocolate as you can.
Set the crackers on a piece of parchment until it sets up.
Next spread or pipe a layer of creamy peanut butter on the cracker. It’s probably about 2 tablespoons per cracker. You can whip the peanut butter in your stand mixer if you want a fluffier peanut butter layer, or if you like dense creamy peanut butter, just stick with the stuff out of the jar.
Next and very important, place these in the freezer for about 30 minutes. This will ensure that the peanut butter doesn’t melt and come off while you are dipping.
When they are nice and chilled, dip each one in the tempered chocolate. Again I just held onto the cracker with my thumb and forefinger, trying to touch it as little as possible, and dipped.
Place on a piece of parchment and let it set up.
Drizzle extra chocolate over the top, if you want. Mine got a little messy in this step, oh well.
Here is what mine turned out to look like.
Here is the real deal.
Obviously theirs is a little tidier looking, but mine tasted just as good!
Now for a confession. I asked my sister-in-laws to bring one of these home for me. And it was just as good as I remembered it!
Recipe Source: Guided by Picky Palate