Quick Pb and Graham Snack!
"I was looking at recipes here on Zaar and saw one for Peanut butter graham bars. I didn't feel like cooking something, but I ran to the kitchen anyway and slapped this together. It tastes very, very good though! Note, this is just for one person. Just multiply all of the ingredients by however many you want to make."
- Ready In:
- 2mins
- Ingredients:
- 3
- Serves:
-
1
ingredients
- 1 lowfat honey graham crackers
- 1 teaspoon natural-style peanut butter
- 1⁄4 teaspoon chocolate syrup (I LOVE Trader Joe's Organic Midnight Moo)
directions
- Spread PB on one half of cracker.
- Drizzle chocolate syrup in center of cracker.
- Make a sandwich and eat!
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Reviews
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Super yum. Even good without the chocolate too. I also tried this with macadamia butter and it was even better. I used graham crackers maybe half the size and did open face, so that means I added 4 times the "filling" (and you could use even more chocolate, if you wanted it really chocolatey). We only have natural peanut butter (or other natural nut butters) in the house because of their absence of hydrogenated fat; they taste a lot better as well. -
I gave this recipe 3 stars. I was looking on Zaar and came across this recipe. I had to make a few minor changes to the recipe. When I made this I used regular Keebler graham crackers, and regular Jif peanut butter. The first one I made for my 3 yr old newphew just as directed I used Hershey's syrup and he didn't like it. But he doesn't care for peanut butter a whole lot. I took a bite and I thought how yummy. So I used sugar free chocolate syrup on mine and I must admit I'm not a fan of sugar free chocolate syrup it wasn't bad that way. So thanks for posting this it made for a very nice lite snack. Thanks christine (internetnut)
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Quick and simple - my favorite kind of midnight snack! Made for PAC Spring 08.
RECIPE SUBMITTED BY
I am a graduate student living, teaching, and studying in France for a year. I love cooking, especially baking, but I don't agree with all that jazz about how you need to be SOOOO careful with your ingredients and measuring and all that when baking. If I were making a millefeuille, yeah, I'd be freaked, but cookies and cakes and muffins are no biggie. Who cares if you don't beat it exactly two minutes? Argh, renegade cook!
I have a very beaten, battered copy of Jane Garmey's fab Great British Cooking, although I just cannot bring myself to do the lard recipes (like half the book!). It really rocks, though.
I love languages and I hate it when people think they are hot stuff in another language (I'm talking to YOU, Alex Trebeck!!!) but aren't. Actually I just dislike pretentious people altogether. That includes YOU, yes YOU, the American Tourist who bumps into me (American Incognita) on the streets of Paris (which is in FRANCE, remember) and says "Sorry." Sorry? Couldn't we just say Pardon with a French accent? geesh. Also, yelling in English at people does not comprehension make.
I also have a major celeb crush on Anthony Bourdain. I think it's that whole bad-boy good-girl thing. Plus he's half-French. And majorly witty. Am on the lookout for him, but he's probably reclining in a palm frond beach chair in Tahiti filming an episode. Sigh.
