Peanut Butter Graham Cookie Spread Recipes

PEANUT BUTTER GRAHAM BARS

Steps:

• Line the bottom of a greased 11x7-in. dish with half of the graham crackers; set aside. In a 2-qt. microwave-safe bowl, combine the crumbs, sugars, butter and milk. Microwave, uncovered, on high for 45 seconds; stir. Microwave on high 1-1/2 to 2 minutes longer. Immediately pour half over crackers in prepared pan. Top with the remaining graham crackers; spread with remaining sugar mixture., In a small microwave-safe bowl, heat chocolate chips and peanut butter, uncovered, on high for 30-45 seconds or until chips are melted. Stir until smooth and blended. Spread evenly over bars. Cover and refrigerate for 1-1/2 hours before cutting.

PEANUT BUTTER GRAHAM COOKIES

Steps:

• In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup.
• Mix until smooth.
• Shape into 1-inch balls.
• Place on waxed paper-lined cookie sheets.
• Drizzle melted chocolate over balls or roll in colored sprinkles.
• Store covered in refrigerator.

GRAHAMULOOS (GRAHAM CRACKER COOKIE BUTTER)

Steps:

• Pulse the graham crackers in a food processor to a fine powder. Stream the melted butter into the processor, pulsing until combined. Add 1/4 cup water and process to a paste. Add the honey and blend until the consistency is thick but spreadable. Serve with fruit, cookies or candy.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm. , In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. , Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.

PEANUT BUTTER COOKIE SPREAD

Steps:

• Combine all ingredients in a food processor and process until well blended.
• Refrigerate 1 hour before serving.

CHOCOLATE PEANUT BUTTER GRAHAMS

Steps:

• 1. Spread a rounded teaspoonful of peanut butter on one side of the graham crackers. Top with remaining crackers.
• 2. In a large heavy saucepan over low heat melt the candy coating (I get melting chocolate in the bulk dept of Win Co store here in Vancouver,WA.) Melt the candy coating until it has melted and smooth. Dip the cookies in coating to completely cover. Allow excess to drip off. ( I use the tines of a fork to do this. Bring covered cookies up with the fork and let it drip inside the pan for a few seconds to drip off.
• 3. Place on waxed paper lined baking sheets. Let stand until firm. Store in an air tight container in a cool dry place.

PEANUT BUTTER GRAHAM COOKIE SPREAD

Steps:

• Combine milk, sugar and butter in a heavy saucepan.
• Cook slowly over medium heat (keep the heat under the pan) until temperature reaches 220°.
• Remove from heat.
• Stir in peanut butter and marshmallow.
• Pour onto baking sheet lined with parchment paper.
• Cool to room temperature.
• Using a butter knife, sandwich spread between crackers.
• Serve.