Chocolate Peanut Butter Sandwich- Main Street Bakery

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14-16 ounces high-quality milk chocolate (or 60% dark chocolate)
2 tablespoons butter flavored shortening, melted
6 graham crackers, halved
1 1/2 cup smooth peanut butter
4 ounces cream cheese
1/2 cup sugar
2 tablespoons butter, melted


 Slowly melt the chocolate in a double boiler or in the microwave in increments of 30 seconds. Be very sure, especially if using the milk chocolate, that no moisture gets into the chocolate. Add melted shortening and stir. Dip the graham crackers into the melted chocolate and place on wax paper. Place in fridge or freezer to allow to set. In a bowl, combine peanut butter, cream cheese, sugar, and melted butter and beat until all ingredients are completely combined. Allow to sit in a refrigerator for about 10 minutes. Remove graham crackers from fridge along with peanut butter mixture. Top graham crackers with peanut butter, about 3/4 inch high, and patted into a flat, square shape (matching the graham cracker). Return to fridge for about 10 minutes. Re-melt the chocolate. Remove peanut butter sandwiches from fridge and dip into the melted chocolate, being sure to cover all exposed areas of peanut butter. Return to waxed paper and refrigerate several hours or until firm. Either store in covered containers in the fridge or wrap individually with waxed paper and freez

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