- 1 Jar (7 oz.) Marshmallow Cream
- 1/2 C Natural Peanut Butter
- 12 oz. Semi-Sweet Baking Chocolate (chocolate chips can also be used)
- 12 Low-Fat Cinnamon Graham Crackers, broken in half (plain will work too, I just used what I already had)
Combine marshmallow cream and peanut butter in a small mixing bowl with an electric mixer (I tried to stir it by hand...it might eventually work, but my attention span gave up halfway through). Set aside.
Place 8 ounces of baking chocolate in a microwave safe bowl and heat on 50% power for 1 1/2 minutes. Stir and continue to heat in 30 second intervals, stirring in between until completely melted and smooth.
Dip 12 graham cracker halves into the chocolate one at a time. Allow excess to drip off (you may have to help it off with a fork or spoon). Place on a baking sheet lined with wax paper. When all 12 have been dipped, place the entire baking sheet in the refrigerator for 20-30 minutes or until at least semi-solid.
Meanwhile, line the remaining 12 graham cracker halves on another sheet of wax paper. Spread about a tablespoonful of the peanut butter fluff mixture onto each. Just "glob" it on there. Don't worry about spreading it. By the time you finish the last cracker, you should see that the mixture has basically spread itself. You may have a little run-off, but that's why you put the wax paper down.
After the chocolate dipped grahams are solid enough (you be the judge...just err on the side of caution), take one peanut butter coated graham and place it peanut butter side down on a chocolate coated graham. Return to the fridge for 15 minutes or so to allow the chocolate to continue to solidify and the peanut butter mixture will continue to harden too.
Remove the baking sheet from the fridge (again) and, one at a time, dip the sandwiches into the melted chocolate (at this point you'll probably need to rewarm the chocolate and add the remaining 4 ounces). Return the dipped graham sandwiches to the baking sheet and continue until all of the sandwiches are dipped.
Place the baking sheet back into the fridge (again) for at least 30 minutes, but I gave mine at least an hour. When they're completely hardened transfer to an airtight container (separating the layers with wax paper) and store in the fridge.