Ingredients
Equipment
Method
- For the graham crackers: In a large bowl, whisk together the flour, graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt.
- Add the softened butter, honey, and vanilla extract. Mix until a dough forms.
- Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out one disk of dough to about 1/8-inch thickness.
- Use a pizza cutter or knife to cut the dough into rectangles, about 3x5 inches. You can score lines to resemble graham crackers if desired.
- Transfer the crackers to the prepared baking sheets.
- Bake for 10-12 minutes, or until lightly golden brown around the edges.
- Let the crackers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- For the buckeye coating: In a medium bowl, beat together the peanut butter and softened butter until smooth.
- Gradually beat in the powdered sugar until well combined.
- Dip the bottom half of each cooled graham cracker into the melted semisweet chocolate. Place on parchment paper to set.
- Once the chocolate has set, spread a thin layer of the peanut butter mixture onto the top half of each cracker.
- Allow the peanut butter mixture to set before serving.
Notes
Store the buckeye graham crackers in an airtight container at room temperature.