
Super Easy Chocolate Graham Cookies
½ cup chocolate chips
⅓ cup creamy peanut butter
Approx. one package graham crackers
- Place chocolate chips and peanut butter together in a microwave-safe bowl. (I always use a Pyrex 2 cup measuring cup. I like the handle for stirring.)
- Microwave for 30 seconds.
- Stir.
- Microwave longer, as needed, to completely melt the chocolate chips. The mixture should be totally smooth after stirring.
- Set aside.
- Break graham crackers into squares and arrange half on a plate, cookie sheet, cutting board. . . whatever is flat and will fit in your refrigerator.
- Drop 1-2 tablespoons of the chocolate peanut butter mixture on each graham square. The mixture should be pretty thick, and you want a thick layer, so go ahead and pile it on. Leave it in the center and don't worry about the edges for now.
- Place graham cracker squares on top of all the chocolate-covered grahams.
- Press down gently to spread the chocolate peanut butter to the edges. Perfection is not necessary here, just try to keep it from going over the edge.
- Refrigerate for 30 minutes or until the chocolate peanut butter is set.
- Enjoy cold or at room temperature.