1. Line a small baking sheet or large plate with parchment paper or wax paper (must be able to fit in freezer).
2. Melt chocolate chips in the microwave in a glass bowl, heating in 30 second intervals then stirring until chips are melted.
3. Add 1/4 cup peanut butter to the melted chocolate, stirring until combined.
4. Lay out 1/3 of the mini graham cracker squares (16 out of 48 squares) on your lined baking sheet or plate. Be sure to leave at least 1/2 inch around each square.
5. Spread 1/3 of the remaining peanut butter over each of these squares.
6. Top these 16 squares with 16 more graham cracker squares.
7. Spread half of the remaining peanut butter on top of this new layer of graham crackers.
8. Use the last 16 graham cracker squares to layer over the graham cracker and peanut butter stacks.
9. Spread the remaining peanut butter on top of the stacks.
10. Cover each graham cracker peanut butter stack with the chocolate peanut butter mixture, by drizzling with a spoon. Cover as evenly as possible.
11. Top each square with a peanut half, if you like.
12. Freeze for 20 minutes or until hard. Enjoy.
13. Store any extras in the refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (11g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 28 (56%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 38.3mg||1 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 6g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 50
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