Our Farmer’s Fair Milk Chocolate Mini Graham Crackers put a crowd-pleasing twist on the traditional graham cracker crust.
Launched in May, the product — packaged in a brown, craft-style reusable bag — is available in numerous independent grocery stores, online on our website and our Das Sweeten Haus retail store in York, Pa.
When crushed to perfection, the tiny chocolate covered graham crackers blend together with sugar and butter to form a crust that’s anything but typical.
Add a no-bake peanut butter pie filling and garnish with our Wolfgang NATURALS Belgian Milk Chocolate and Creamy Peanut Butter rounds for a decadent dessert that’s sure to be a favorite at your next picnic or party.
INGREDIENTS:
- 1 package FARMER’S FAIR Milk Chocolate Mini Graham Crackers (9 ounces)
- 3/4 cup peanut butter
- 4 ounces cream cheese, softened
- 1 cup confectioners sugar
- 2 tablespoons granulated sugar
- 1/4 cup melted butter
- 1 container (8 ounces) of frozen whipped topping, thawed
- 6-8 individually wrapped Wolfgang NATURALS Belgian Milk Chocolate with Creamy Peanut Butter
DIRECTIONS:
1) To start the pie crust, empty the FARMER’S FAIR Milk Chocolate Mini Graham Crackers into a large freezer bag and hit them with a rolling pin. Use the rolling pin to crush the chocolatey graham cracker crumbs until fine.
2) Pour the crumbs into a medium-sized bowl. Mix with melted butter and granulated sugar to form a thick, gritty paste.
3) Scoop the mixture into your pie dish. Use the back of a spoon to press the mix into the dish, covering the bottom and edges with an even coat.
4) Bake for 8-10 minutes in a pre-heated oven of 350° F.
5) Remove and let cool.
6) While the crust cools, make the pie filling. Start by beating the peanut butter, cream cheese, and confectioners sugar together until smooth. Fold in the whipped topping.
7) Pour the filling into a cooled crust. Using a spoon, even out the top of the pie.
8) Top with Wolfgang NATURALS Belgian Milk Chocolate with Creamy Peanut Butter rounds to mark out pieces for slicing.
9) Chill until serving.
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Author: Wolfgang Candy |