Name: Disneyland's Chocolate Peanut Butter Sandwich
Prep time: 60 min
Total time: 60 min
Ingredients: 6 graham cracker sheets; 3 cups milk chocolate chips; 2 teaspoons shortening; 1 cup creamy peanut butter; 1/2 cup powdered sugar; 1/2 teaspoon vanilla; 1 1/2 teaspoons milk

If you have never been to Disneyland to experience their Chocolate Peanut Butter Sandwich, no stress. We have the recipe that tastes identical and you can make it in the comforts of your own home.

This homemade version of Disneyland’s Chocolate Peanut Butter Sandwich recipe is perfect for summer, they require not baking and are our favorite treats.

Disneyland's Chocolate Peanut Butter Sandwich on a plate

We fell in love with these Disneyland Peanut Butter Sandwich Bars at pooh’s corner in Critter Country at the Disneyland Park. We’ve visited so many times I’m pretty sure we know where to find all the best Disneyland food.

These peanut butter treats are a first time must if you’re visiting the Disneyland Resort. If you aren’t making a trip anytime soon enjoy our delicious treats in the comfort of your own home with easy ingredients.

You are going to love how simple and delicious these peanut butter sandwiches are. The creamy peanut butter is my personal favorite part, but it pairs nicely with the graham cracker and chocolate.

Ingredient Notes

sheets of graham crackers
milk chocolate chips
shortening
creamy peanut butter
powdered sugar
vanilla
milk

How to make Disneyland’s Chocolate Peanut Butter Sandwich:

Line a cookie sheet with wax paper or parchment paper.
Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe medium bowl or big glass measuring cup. Stirring at every 20 to 30-second intervals until fully melted and smooth.
Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it’s evenly distributed.
Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 – 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.

Storing and Other Tips

Store in the fridge in an airtight container for up to a week. We like them to set at room temp for about 20 minutes before eating.

For the best drizzle we recommend having the perfect consistency of chocolate. You may need to add a few drops of vegetable oil to thin it out.

We usually use a fork or spoon and wave it back and forth quickly over the chocolate.

If you are looking for more control, we recommend using a ziploc bag (or any resealable plastic bag) and cutting a small hole in the corner, then gently squeezing the chocolate out of the bag.

More Disney Recipes You’ll Like

disneyland chocolate peanut butter sandwich

Serves: 12 servings

Disneyland’s Chocolate Peanut Butter Sandwich

This delicious copycat Disneyland favorite is sure to brighten your day! It's amazing from the very first bite!

Prep Time 1

Cook Time 0

Total Time 1

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Ingredients

6 graham cracker sheets
3 cups milk chocolate chips
2 teaspoons shortening
1 cup creamy peanut butter
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk

Instructions

Line a cookie sheet with wax paper or parchment paper.
Melt 1 1/2 cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.
Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.
Set each chocolate covered graham cracker on the cookie sheet and place in the fridge or freezer to set up quickly.
While the chocolate covered graham crackers are setting up, make the peanut butter filling by mixing the peanut butter, powdered sugar, vanilla and milk.
Mix until smooth and creamy.(sometimes it just easier at the end to mix with your hands) Roll into 12 equal dough balls and chill in the freezer for about 15 minutes.
Pull out the chilled chocolate covered graham crackers and peanut butter balls. Gently flatten the peanut butter balls to the size of the graham cracker and place it on the chocolate graham. Gently spread it to the edges so it's evenly distributed.
Melt the other 1 1/2 cups of chocolate chips with 1 teaspoon of shortening. Stirring until smooth. Gently spoon chocolate over the peanut butter layer and spread around with a spoon covering the top and sides. Put back in the fridge or freezer to set up (about 15 – 20 minutes). Then pull out and drizzle left over chocolate over the top of each graham cracker.

Notes

For the best drizzle we recommend having the perfect consistency of chocolate. You may need to add a few drops of vegetable oil to thin it out.

Nutrition

Serving: 1 cookie · Calories: 481 kcal · Carbohydrates: 53 g · Protein: 5 g · Fat: 29 g · Saturated Fat: 13 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Trans Fat: 0.1 g · Cholesterol: 0.1 mg · Sodium: 139 mg · Potassium: 304 mg · Fiber: 1 g · Sugar: 43 g · Vitamin A: 1 IU · Calcium: 59 mg · Iron: 1 mg

Equipment

Recipe Details

Course: Dessert

Cuisine: American

Cost: $5

Author: Steph Loaiza

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Questions & Reviews

Andika says:

My son loved the food brown, it looks like I have to learn to make it. thanks for share. great Post
Sue says:

The peanut butter I used was too soft to roll, or mix with my hands. Did I do something wrong?
Cyd says:

Hi Sue, I used JIF peanut butter. The powdered sugar should thicken up the peanut butter mixture. I'm not sure what could have gone wrong. Mine was actually quite thick, that's why it is easier to mix by hand at the end. Hope this helps.
Dale Crowe says:

I just tried to melt the 1 1/2 c. chocolate chips with 1 t. butter and it never got to a smooth enough consistency for me to dip the graham cracker in to, in fact, it seized. What did I do wrong?
Cyd says:

You don't use butter with the chocolate chips. You use shortening. Hope this helps!
Dale Crowe says:

Thank you! One more quick question - liquid or solid shortening?
Cyd says:

I used solid shortening.
Dale Crowe says:

Thank you.
Krystal says:

I am so excited that you have share this recipe. My husband use to work at Disney World and this was one of his favorite treats. He introduced me to it and I enjoy them to. Then the last time we went to Disney World we couldn't find them anywhere and when we asked about them no one seemed to know what we were talking about.
Mary says:

So the peanut butter is not sandwiched between two cookies?
Cyd says:

That is correct. Just one graham cracker that has been dipped in chocolate. These are so delicious!
Mary says:

Thank you Cyd!
Arya says:

Hai cyd Thanks for your recipe. I 'll try to make it for my girl friend :) great post !
Kebayapedia.com says:

Thank you so much admin for your recipe, truely lifts my spirits up every time I read. I will try at home
Sarah says:

Made these! I'm allergic to PB, so I used the sunflower nut butter and was so excited to enjoy them! I also rolled my nut-butter mixture out on a silicone mat and cut out squares. So quick and easy! Thanks for the recipe :)
Sharcol says:

What is shortening?
iniresep.com says:

I just tried to melt the 1 1/2 c. chocolate chips with 1 t. butter and it never got to a smooth enough consistency for me to dip the graham cracker in to, in fact, it seized. What did I do wrong?
Ed kK says:

Is there an alternative to using shortening? Diet
Cyd says:

So for every 1 cup of shortening called for in a recipe, use 1 cup butter or margarine plus 2 tablespoons. Butter has a lower melting point than shortening and might change the texture of your recipe slightly—making it more or less crisp, less flaky or less fluffy.
Cyd says:

It can't be butter, it needs to be shortening or you could even substitute vegetable oil.
Cyd says:

Here is a link to see what shortening is. https://amzn.to/2MfYTeX
kudupinter says:

Hai cyd Thanks for your recipe. I 'll try to make it for my girl friend :) great post !
Karen Hudson says:

I am confused. You told initesip it can’t be butter, that it must be shortening for melting with chocolate chips. Then you told Edelman that he could use 1 cup butter plus 2 Tbsp in place of shortening. I want to make these for my son. Please clear this up for me, as I have butter, but need to run to the store for shortening. Thank you, Beachgal
Cyd says:

Use the shortening so that it doesn't seize.
Janet says:

Do you dip the bottom AND top of the graham cracker in chocolate?
Momma Cyd says:

Yes, scroll down to the full recipe card. In the instructions read #3 and #4 and it will tell you that each cracker is totally dipped. #8 will tell you how to finish them off with the rest of the chocolate.