Chocolate Peanut Butter Stacks are a fun, no‑bake sweet treat that bring together crunchy buttery crackers, creamy peanut butter, fluffy marshmallow creme, and rich melted chocolate. Perfect for when you’re craving something indulgent but don’t want to turn on the oven, this dessert is super easy and downright delicious. Whether you’re making them for a holiday gathering, a snack for friends, or just yourself, you’re in for a treat.
Why You’ll Love These Chocolate Peanut Butter Stacks
You’ll love this recipe because it combines textures and flavors in the most satisfying way: the buttery crunch of the crackers, the sweet‑salty creaminess of peanut butter and marshmallow, and then that smooth chocolate shell that seals it all in. It’s effortless to make, no baking required, and you can add fun touches like sprinkles for a festive look. It’s also customizable, so you can tailor it to your taste (and holiday or everyday style). The contrasting textures and flavor layers make each bite a little surprise and full of pleasure.
Ingredients
- 48 buttery golden round crackers (e.g., cracker sandwiches or plain buttery crackers)
- ½cup creamy peanut butter
- ½cup marshmallow creme
- 1pound chocolate, coarsely chopped and melted for dipping (see notes below for chocolate choices)
- Holiday sprinkles (optional but recommended for festive flair)
Step‑by‑Step: How to Make Chocolate Peanut Butter Stacks
- Line a baking sheet with parchment paper or wax paper.
- Place 24 of the crackers on the baking sheet in a single layer; set aside.
- In a medium bowl, combine the creamy peanut butter and marshmallow creme. Stir until smooth and well‑blended.
- Spread a thin—but not ultra‑thin—layer of the peanut butter‑marshmallow mixture onto each of the 24 crackers on the sheet.
- Top each of those with one of the remaining 24 crackers, creating 24 “sandwiches” (cracker → filling → cracker). Set aside.
- In a microwave‑safe bowl, add the chopped chocolate. Heat on high in 15‑ to 30‑second bursts, stirring after each burst, until the chocolate is melted and smooth.
- Using one or two forks, dip each sandwich stack into the melted chocolate, letting excess drip off. Place the dipped stacks back on the lined baking sheet.
- If desired, immediately sprinkle holiday sprinkles (or other decorative toppings) over the chocolate‑coated stacks while the chocolate is still soft.
- Refrigerate (or place in the freezer) until the chocolate has hardened. Then they’re ready to serve.
Helpful Tips
- Use high‑quality chocolate (good melting chocolate or couverture, or at least a reliable baking‐chocolate bar—not just cheap compound) so the outer shell is smooth and glossy.
- If your chocolate is too thick or seizing while melting in the microwave, add a teaspoon of neutral oil (like vegetable or coconut) to smooth it.
- Make sure the peanut butter mixture is spread evenly but not overly thick—the cracker should still hold the filling without being mushy.
- When dipping, make sure the excess chocolate drips off well, so it sets quickly and you get a nice clean finish.
- If your room is warm (as in many homes or warm climates) consider using the fridge rather than leaving at room temperature, so the stacks don’t become too soft.
- Use parchment or wax paper beneath so nothing sticks.
- If you want a glossy finish, let the chocolate “rest” a minute after melting, then give it a light stir before dipping, rather than immediately dunking while it’s overly hot and thin.
Substitutions And Variations
- Instead of buttery round crackers, you could use graham crackers, digestive biscuits, or even shortbread (for a richer texture).
- Swap out the creamy peanut butter for almond butter, cashew butter, or sunflower‑seed butter (for a nut‐free version).
- Replace marshmallow creme with marshmallow fluff or homemade marshmallow spread.
- Instead of plain milk chocolate, you could use dark chocolate (for less sweetness), white chocolate (for a sweeter, festive look), or a mix for marbling.
- Add flavors: stir a pinch of sea salt into the chocolate shell for a salted chocolate effect; add some finely chopped nuts or crushed candy canes atop before the chocolate sets.
- Make mini versions using smaller crackers for bite‑sized treats.
- For a gluten‑free version, ensure the crackers are certified gluten‑free.
- For a seasonal twist: top with festive sprinkles, edible glitter, or colored sugar to match a holiday.
Storage Instructions
- At room temperature, store the stacks in an airtight container for up to 2weeks, provided your home is not too warm (they may soften).
- In the refrigerator, store in an airtight container for up to 1month.
- In the freezer, you can freeze them for at least 4months (layer with parchment between so they don’t stick). When ready to serve, let them thaw for a few minutes at room temperature so the chocolate shell isn’t too hard and you get the proper texture.
Nutritional Information
- Serving size: 1 stack
- Calories: ~173kcal
- Carbohydrates: ~19g
- Protein: ~3g
- Fat: ~10g
- Saturated Fat: ~4g
- Polyunsaturated Fat: ~5g
- Cholesterol: ~4mg
- Sodium: ~102mg
- Fiber: ~1g
- Sugar: ~12g
Serving Suggestions
These stacks are delicious served on a dessert platter, alongside coffee or tea, or at a holiday gathering as a sweet treat. You might arrange them with assorted toppings (sprinkles, chopped nuts, sea salt flakes) so guests can pick their favorite. They go nicely with a scoop of vanilla ice cream, or even a drizzle of warm caramel over the top for an extra indulgent touch. For a fun party idea, serve alongside other no‑bake treats and label this one “Peanut Butter Chocolate Sandwiches” so it looks distinctive. They also make a great gift: wrap a stack in cellophane or place several in a decorative box for friends or family.
Frequently Asked Questions About Chocolate Peanut Butter Stacks
Can I bake this recipe instead of refrigerate the chocolate?
No baking is required—this recipe is designed as a no‑bake treat. The chocolate is melted and used for dipping, then simply refrigerated until set.
What kind of chocolate should I use?
Use a good‑melting chocolate or baking bar (not low quality). If you use good couverture or high‑quality bar chocolate, you’ll get a smoother shell. You may use milk, dark, or white chocolate depending on your preference.
My chocolate seized while melting—what happened?
Chocolate can seize if moisture gets in or if overheated. To rescue it, you can add a small amount of neutral oil or melted butter and stir until smooth. Also use short bursts in the microwave (15‑30sec) and stir between each.
Can I omit the marshmallow creme?
Yes: you could omit or reduce it, but it helps give a light sweet layer and helps with texture. If you skip it, you may want to increase the peanut butter slightly or add another binder so the filling stays together.
Final Thoughts
Thank you so much for trying this Chocolate Peanut Butter Stacks recipe—I hope you enjoy making (and more importantly eating) every chewy, crunchy, gooey bite! I absolutely love how simple yet decadent this treat is—it’s one of those desserts that looks more impressive than it takes to make. Whether you’re whipping them up for a cozy snack night, a holiday buffet, or just to treat yourself, I know you’ll appreciate the ease and the delicious flavor. Wishing you a happy time in the kitchen, happy snacking, and thank you for being part of our food‑loving community. Enjoy!
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Chocolate Peanut Butter Stacks
- Total Time: 20 minutes
- Yield: 24 stacks 1x
Description
These Chocolate Peanut Butter Stacks are a fun and easy no-bake treat. Buttery crackers are filled with peanut butter and marshmallow creme, then dipped in melted chocolate and topped with sprinkles. Great for holidays, gifting, or an everyday sweet bite!
Ingredients
48 buttery round crackers
½ cup creamy peanut butter
½ cup marshmallow creme
1 pound chocolate, coarsely chopped and melted
Optional: holiday sprinkles
Instructions
Line a baking sheet with parchment paper or wax paper.
Place 24 of the crackers on the baking sheet in a single layer; set aside.
In a medium bowl, combine the creamy peanut butter and marshmallow creme. Stir until smooth and well‑blended.
Spread a thin—but not ultra‑thin—layer of the peanut butter‑marshmallow mixture onto each of the 24 crackers on the sheet.
Top each of those with one of the remaining 24 crackers, creating 24 “sandwiches” (cracker → filling → cracker). Set aside.
In a microwave‑safe bowl, add the chopped chocolate. Heat on high in 15‑ to 30‑second bursts, stirring after each burst, until the chocolate is melted and smooth.
Using one or two forks, dip each sandwich stack into the melted chocolate, letting excess drip off. Place the dipped stacks back on the lined baking sheet.
If desired, immediately sprinkle holiday sprinkles (or other decorative toppings) over the chocolate‑coated stacks while the chocolate is still soft.
Refrigerate (or place in the freezer) until the chocolate has hardened. Then they’re ready to serve.
Notes
Store in an airtight container for 2 weeks at room temp, 1 month in the fridge, or 4 months in the freezer. Keep refrigerated if your kitchen is warm to prevent softening.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 stack
- Calories: 173
- Sugar: 12g
- Carbohydrates: 19g
- Protein: 3g