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No-Bake Buckeye Graham Cracker Squares

A stack of rich, layered Buckeye Graham Crackers bars featuring a graham cracker crust, peanut butter filling, and chocolate topping.

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Make easy, no-bake squares combining creamy peanut butter filling layered between graham crackers and dipped in chocolate, inspired by Buckeye candy.

Ingredients

Scale
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 box (14.4 ounces) graham crackers
  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons shortening or coconut oil

Instructions

  1. In a large bowl, beat together the peanut butter, softened butter, powdered sugar, vanilla extract, and salt until smooth and creamy. This is your peanut butter filling.
  2. Break the graham crackers in half crosswise to create smaller squares.
  3. Spread a layer of the peanut butter filling onto one graham cracker half. Top with another graham cracker half to form a sandwich. Repeat until all crackers are used, making 24 sandwiches.
  4. Place the sandwiches on a parchment-lined baking sheet. Freeze for 30 minutes until firm.
  5. While the sandwiches chill, prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate chips and shortening. Microwave in 30-second intervals, stirring well after each, until completely smooth.
  6. Dip each frozen peanut butter sandwich into the melted chocolate, ensuring it is fully coated. You can use two forks to dip and lift.
  7. Place the coated squares back onto the parchment-lined sheet.
  8. Refrigerate the Buckeye Graham Cracker Squares for at least 1 hour before serving to allow the chocolate to set completely.

Notes

  • For a cleaner dip, allow the excess chocolate to drip off before placing the square back on the parchment paper.
  • You can substitute milk chocolate or dark chocolate for semi-sweet chocolate chips based on your preference.
  • Store leftovers in an airtight container in the refrigerator for up to one week.

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