Disneylands Chocolate Peanut Butter Sandwich Food

DISNEYLAND'S CHOCOLATE PEANUT BUTTER SANDWICH RECIPE

Disneyland's Chocolate Peanut Butter Sandwich Recipe image

This delicious copycat Disneyland favorite is sure to brighten your day! It's amazing from the very first bite!

Provided by Momma Cyd

Categories Dessert

Time 1h

Number Of Ingredients 7

Ingredients

6 graham cracker sheets
3 cups milk chocolate chips
2 teaspoons shortening
1 cup creamy peanut butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk

Steps:

Line a cookie sheet with wax paper or parchment paper.
Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed.
Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 - 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.
Store in the fridge in an airtight container for up to a week. We like them to set at room temp for about 20 minutes before eating.

Nutrition Facts : ServingSize 1 cookie

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Melt chocolate and shortening over a double boiler, stirring to melt. I use a small saucepan, boil water, reduce heat to low and place a heat proof bowl over the saucepan then add my chocolate, stirring until melted.
Dip each graham cracker into chocolate and let set up on wax or parchment paper. Stick in the freezer for a few minutes to speed this up. Spread 2 tablespoons (or a cookie scoopful) of peanut butter over the top of each dipped graham cracker then place in the freezer for 10 more minutes. This step is important. While the peanut butter is freezing, remove chocolate from heat and stir, so it cools slightly and thickens up a touch. Slowly and carefully spoon melted chocolate over tops and sides of peanut butter. This is where the patience and work comes in. Use a small spoon working the chocolate around the edges and sides. You'll then use a little plastic knife to run the chocolate around the edges and clean it up a little. Let set up, (stick back in the freezer for another 10 minutes) then with a spoon, drizzle chocolate over top to get the "lines" you see in the pictures above. (If your chocolate is too thick at this point, set it back over the double boiler so it melts a little bit).
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