Introduction

Chocolate Peanut Butter Sandwiches from Disneyland are a delightful treat that combines rich milk chocolate, crunchy graham crackers, and creamy peanut butter. This nostalgic dessert is perfect for anyone craving a sweet and satisfying snack reminiscent of a day at the park.

The image shows three square pieces of a two-layer dessert stacked on top of each other. The bottom layer is thick, golden brown, and crumbly, resembling a cookie or biscuit base. The top layer is smooth, shiny, and dark brown, like a chocolate coating spread evenly over the base. The top piece has a bite taken out of one corner, showing the texture of both layers clearly. The pieces are placed on a sheet of white parchment paper resting on a wooden board, all set against a white marbled textured surface in soft natural light. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups good quality chopped milk chocolate
4 tablespoons shortening
12 halved graham crackers
2 cups creamy peanut butter

Instructions

Step 1: Melt the milk chocolate and shortening together over a double boiler. Bring water to a boil in a small saucepan, then reduce heat to low. Place a heatproof bowl over the saucepan and add the chopped chocolate and shortening, stirring until completely melted and smooth.
Step 2: Dip each graham cracker half into the melted chocolate, coating it evenly. Place the dipped crackers on wax or parchment paper and freeze for a few minutes to set the chocolate.
Step 3: Spread about 2 tablespoons (or a cookie scoopful) of creamy peanut butter over the chocolate-coated side of each graham cracker. Return them to the freezer for 10 minutes to firm up the peanut butter layer.
Step 4: While the peanut butter chills, remove the chocolate from heat and stir to cool and thicken slightly. Carefully spoon melted chocolate over the peanut butter on each cracker, covering the tops and sides. Use a small spoon and a plastic knife to smooth and clean the edges for a polished look.
Step 5: Let the sandwiches set by placing them back in the freezer for another 10 minutes.
Step 6: To finish, drizzle additional melted chocolate over the top in thin lines using a spoon. If the chocolate is too thick, gently warm it again over the double boiler to soften.
Step 7: Keep the sandwiches chilled to prevent melting, as they soften quickly when handled. Enjoy your homemade Disneyland-style chocolate peanut butter sandwiches!

Tips & Variations

Use high-quality milk chocolate for a richer flavor and smoother texture.
If you prefer, try crunchy peanut butter instead of creamy for added texture.
For a different twist, sprinkle a pinch of sea salt on top after drizzling the final chocolate layer.
Work patiently when coating the peanut butter with chocolate to get a neat finish similar to the originals.

Storage

Store the chocolate peanut butter sandwiches in an airtight container in the refrigerator to keep them firm. They will keep well for up to one week. Before serving, you can let them sit at room temperature for a few minutes if you prefer a softer bite. Avoid leaving them out too long, as the chocolate melts easily.

How to Serve

Three square bars of peanut butter and chocolate treat are stacked on each other on a piece of parchment paper, placed on a wooden board. Each bar has two layers: the bottom layer is thick, crumbly, golden peanut butter and the top layer is smooth, dark brown chocolate. The top bar has a small bite taken from one corner, showing the texture inside. The background is softly blurred with a white marbled texture beneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of milk chocolate?

Yes, dark chocolate can be used for a less sweet and more intense chocolate flavor. Adjust the amount of shortening if needed to maintain a smooth melting consistency.

Is there a way to make these sandwiches nut-free?

To make a nut-free version, substitute the peanut butter with a seed butter like sunflower seed butter. Make sure all other ingredients and chocolate are also free from cross-contamination.