No-Bake Peanut Butter Sheet Pan S’mores
As a kid, I would beg my grandmother to make “those graham cracker things” with me whenever I visited. Honey graham crackers, stuffed with fluffy cool whip and creamy peanut butter— with the added crunch and richness of mini chocolate chips folded in, if we were feeling fancy. To this day, I crave them, and I wanted to make a healthier version with feel-good ingredients. With that, I present this lengthily-titled treat that comes together with just as much ease (okay, with the major upgrade of having melted chocolate drizzled onto each graham cracker cluster). I’m in love and know you will be, too!
Ingredients:
2 boxes honey cinnamon graham crackers
3 chocolate bars/3 cups chocolate chips
1 tsp coconut oil
3 cups whipped cream (or 1 tub of this dairy-free version I used!)
1.5 cups creamy peanut butter*
1/2 cup mini chocolate chips
Directions:
Lay the graham crackers out on a large baking sheet lined with parchment paper in two separate 6 crackers x 9 crackers clusters, laying each of the graham crackers upside down.
Melt the chocolate bars/chips with the coconut oil in a small saucepan over the stove or in 30-second increments, stirring between each, in the microwave.
Drizzle and spread the melted chocolate evenly over the two clusters. Place the pan in the freezer for about 8 minutes to allow the chocolate to harden.
Meanwhile, mix the whipped cream and peanut butter well, then fold in the mini chocolate chips.
Scoop all of the whipped cream mixture onto one of the graham cracker clusters and lightly press it out with a spatula so that it’s spread evenly across. Lift the other cluster off the pan, flip it over, and lightly press it on top of the other half.
Use a chef’s knife to carefully slice this treat into squares. Enjoy right away! Store leftovers, if any, in the freezer.
Notes:
