Like your graham crackers with peanut butter or with chocolate? It’s all here in these low carb chocolate-covered graham cracker and peanut butter sandwich cookies!
Graham crackers are the ultimate snack food. You might have thought it was potato chips or popcorn or some other sort of salty, crispy snack, but I will stick to my guns and say graham crackers trump all other snacks. They’re crisp, they’re portable, they aren’t overly sweet and kids love them. They’re also very comforting. When my nephew was one or two, he carried graham crackers around with him everywhere. I mean everywhere, one or two squares always in his hand, getting soggy and dirty as he played and ran and chased his friends. They even show up in a number of his baby and toddler photos and his mother came to believe they were a sort of security blanket for him. See? The ultimate, comforting snack food.
So for today’s Makeover Monday, we’re doing low carb, gluten-free graham crackers. Yes, graham crackers have been “done” on All Day I Dream About Food, but not like this. These are graham crackers like you’ve never seen them before. They are like graham crackers on crack. Crack crackers. With chocolate. And peanut butter. Aha, now I’ve got your attention!
I wanted to feature graham crackers again because I’ve improved my recipe. I’ve found that baking them at a higher temp and then drying them out a bit at a lower temp gives them that tender crisp quality that is so essential for a graham cracker. Also for a while now, I’ve been thinking of making chocolate-covered grahams for my kids. That’s all I was going to do, but then I thought how much I love graham crackers and peanut butter. That was my go-to pregnancy snack with my first two kids. It was with my third too, until I discovered I had gestational diabetes. Have you ever had it? Seriously delicious and the ultimate ultimate snack food!
So why not make little graham cracker peanut butter sandwiches and cover THOSE with chocolate? In a word: heavenly.
Chocolate-Covered Peanut Butter Graham Crackers – Low Carb and Gluten-Free
Ingredients
Crackers:
- 2 cups almond flour, Honeyville
- 1/3 cup Swerve Sweetener or other erythritol
- 2 tsp cinnamon
- 1 tsp baking powder
- Pinch salt
- 1 large egg
- 2 tbsp butter, melted
- 2 tsp molasses
- 1 tsp vanilla extract
Filling:
- 1/2 cup smooth peanut butter
Chocolate Dip:
- 5 oz high % cacao chocolate, chopped (use Lindt or Scharffen Berger for best results)
- 1 tbsp butter
- 1/4 tsp vanilla or toffee-flavoured stevia, optional, for added sweetness
Instructions
- For the crackers, preheat oven to 300F.
- In a large bowl, whisk together almond flour, sweetener, cinnamon, baking powder and salt. Stir in egg, melted butter, molasses and vanilla extract until dough comes together.
- Turn dough out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment. Roll out dough as evenly as possible to about 1/8 inch thickness.
- Remove top parchment and use a sharp knife or a pizza wheel to score into squares of desired size (small are easier to dip in chocolate so about 2x2 inches). Transfer the entire piece of parchment onto a baking sheet.
- Bake 20 to 25 minutes, until just beginning to brown and firm up. Remove crackers and let cool 30 minutes, then break up along score marks. Lower oven temperature to 200F and return crackers to bake another 20 to 30 minutes, until crisp.
- Remove and let cool completely.
- For the filling, spread one cracker with about 1 tsp of peanut butter. Top with another cracker. Repeat with remaining crackers. Place crackers on a baking sheet and freeze at least 30 minutes.
- For the chocolate dip, melt chocolate with butter in small saucepan until smooth. Add flavoured stevia, if using.
- Line a baking sheet with parchment or waxed paper.
- Using a fork, dip one peanut butter cracker at a time into chocolate, flipping to make sure it is completely covered. Lift out with fork and tap against the side of the pan to remove excess chocolate.
- Place on prepared baking sheet. Repeat with remaining crackers.
- Freeze crackers 20 minutes to set chocolate.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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I believe this is the first recipe I saw on your website! I never got to make these, but I am POSITIVE they’re wonderful like everything I’ve ever made from your recipes. I have SO many of your recipes, in fact I made your jello recipe today.
God bless you Carolyn! 🤗
these look so awsome! i am going to make these today!
I am going to make these Graham crackers for my pumpkin chiffon pie’s crust. I also sometimes really, REALLY want a Graham cracker Thank you for perfecting them!
[I guess Graham should be capitalized; they trace back to Sylvester Graham’s Graham wafers.]
I’ve been craving graham crackers recently. Thought I’d have to give them up for good. I’ll have to try to bake these soon.
Love your recipes. I’m so glad to find that this recipes has no flax.
always looking for low carb sweets. they look yummy!
My world is now complete. Must make this SOON!
Thanks for another great recipe. I just found out that my A1C is elevated, following my second round of gestational diabetes, so I’m determined to keep eating a lower carb diet to be healthier. It’s so much easier thanks to you. I now have a seven-week-old in addition to my two-year-old, so my ability to complete things (including this recipe) is suffering! I left my graham cracker squares on the cookie sheet yesterday, ready for pb and chocolate. Then I noticed that my husband and son were snacking on them. In the words of my husband, “Wow! Low carb? These are really good…” So I decided to forgo the extra steps and just enjoy the graham crackers. I crumbled one on top of my greek yogurt, which made it extra tasty 🙂
Yeah, the crackers are really great on their own too. I love them with just PB, but I will have to try your trick of sprinkling on Greek yogurt.
Just made these–they’re in the freezer setting the chocolate. The chocolate, however, never got to a nice “dippable” consistency (I used SunSpire Fair Trade 60% Cacao Chocolate Chips). And it was compounded by seizing after adding the 1/4 tsp. of liquid toffee stevia (no surprise, since water will make chocolate seize–I should have thought of that). I slowly added about another tablespoon of butter to the chocolate & it loosened up again. What I’m not sure of at this point is whether the chocolate will firm up enough because of the additional butter. Remains to be seen. Next time I’ll use the Linda (which actually is my favorite chocolate in the world!), or the Scharffen Berger.
Also, do these need to be stored in the refrigerator?
Thanks for a great-looking recipe–even my husband who doesn’t care for sweets is looking forward to these!
Bad typing–will use “Lindt”!
Sorry about that. I am going to amend the recipe right now to specify Lindt or Scharffen Berger, since it sounds like others are not working out that well! Yes, store them in the fridge. They are actually pretty great right out of the freezer too!
Although mine didn’t come out “pretty”, and I had to spread it on the crackers, they were absolutely delicious! They need to stay in the ‘fridge, though, because the chocolate does start to soften within about 5 minutes or so, probably because of the extra butter I had to put in. Will definitely make these again–I’m afraid once my son discovers them, I’ll be making another batch very soon!
Glad the flavour was good. Definitely try Lindt 90% if you can find it. Of all the chocolate out there, it seems to melt the most liquidy, making it really easy to dip.
Love these, Carolyn! Looks delish! 🙂