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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Tried these today and couldn’t get the chocolate to be runny enough to dip, Added water – big mistake! It became very lumpy so just spread on top and will serve to grandchildren tomorrow. How did you get the chocolate to be so smooth???
when you add water to melted chocolate, it can make it seize. Sounds weird but you actually need to keep adding water, 1 tbsp at a time, to get to un-seize. What brand of chocolate did you use? However, in future, I’d suggest more butter or oil before adding water. What brand of chocolate did you use? Lindt 90% always melts very thinly so that’s what I usually use, but Scharffen Berger works well too.
Thanks Carolyn. Will be trying these again. My husband had a “sample” and said they were excellent. Will use Lindt or Scharffen Berger on the next attempt.
Lindt 90% would be my best suggestion. And it might help to melt it in a metal bowl set over a pot of boiling water. I have a gas range and can keep the temp really low, but electric might heat the pot a lot, causing the chocolate to seize more easily.
This may be a stupid question but do you use smooth natural peanut butter(the no sugar kind)?
Thanks!
I actually use Skippy Natural, since I just can’t get my kids to love the fully no-sugar kind.
I’m sure you must have tried adding Swerve to an unsweetened peanut butter?
I’ve made my own peanut butter with Swerve. It’s just really hard to find shelled, raw peanuts!
OMG amazing! on my list this week
Wow – Carolyn! These look amazing! I hope to share on FB later today.
Thank you!
This looks HEAVENLY!
Even though I have long grown out of it, a childhood peanut allergy means I never developed a taste for peanut butter. But I’m all over chocolate covered graham crackers, and can’t wait to give them a try.
I bet they would be really yummy with almond butter too!
Of course!
They’d be good just covered in the chocolate too!
What a makeover, those sound amazing!
Oh yeah these look sinful. I’m sure I could eat 20 of these in one sitting. Very dangerous but even still I’d better snag this recipe to try. Oh well the holidays are coming up. We’re all entitled to splurge – right?
Hi…this sounds lovely but having never made crackers before I was wondering: do these go in the oven on a greased flat baking sheet or something else?
My apologies, I wasn’t clear. YOu need to transfer the whole sheet of parchment with the crackers onto a baking sheet. I will fix that tomorrow to make it more clear!
Be still my heart! Another to-die-for creation. Thank you. I’m with you on loving graham crackers.
Can you help with a chocolate dip recipe using unsweetened baker’s chocolate & cocoa butter that would be the right consistency for dipping? Thanks.
I love these little low-carb snack bites, Carolyn! They look so delicious!
These sound so perfect! I can’t wait to try these out, thanks! 🙂
I’ve been wondering, when a recipe calls for high % cacao chocolate, is that unsweetened or bittersweet or does it only come one way? Also, where do you get your chocolate?
Thank you!
Hi Robin. I am vague about the exact % of cacao because some people have trouble finding the 85 or 90% stuff. It’s really, really bittersweet, dark chocolate. I often use Lindt (there’s a Lindt outlet store near me) but I order some online at places like Amazon. Scharffen Berger has a gorgeous 82% cacao bar…it’s pricy, but it’s fully gluten-free. http://www.amazon.com/gp/product/B006GBLQGE/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B006GBLQGE&linkCode=as2&tag=aldaidrabfo05-20
It’s like you read my mind! I have been craving graham crackers and wondered if they could be made low carb and gluten free. Can’t wait to try these!
I’m not a chocolate and peanut butter fan, but I love graham crackers and peanut butter so yup, I think these look delicious.
Carolyn – I am always so impressed by your ability to recreate low-carb treat! These look incredibly good!