I picked a really bad week to be allergic to peanut butter.

Ok, so I can’t pick being allergic to peanut butter, but the truth of the statement still stands… This isn’t a great week to have a peanut allergy in my house. It feels like everything I’ve made lately has peanuts or peanut butter in it. An even bigger bummer as everything I’ve made looks utterly fantastic.

The recipe today is a total throwback. While it’s something that’s still around occasionally in Disneyland, it used to be one of Disney World’s signature treats at the Main Street Bakery and Starring Rolls at the former MGM and has since been retired.

I have heard that you can rarely find them around in the fall, especially around Halloween, but despite their cult status as a treat that rivals Mickey ice cream and rice treats, it hasn’t been found reliably around WDW in about 10 years and Disneyland started phasing them out about 5 years ago.


However, there was a time where these little sandwiches were the go-to treat. Creamy, chocolaty, and kept cold (even frozen!), they were like a peanut butter ice cream sandwich and a slice of heaven on a hot summer day. Their taste, retro feel, and former “must have” designation has elevated them almost to mythic cult status with Disney snackers…

So much so that when they were brought back for 3 days (that’s right, they were randomly available for 3 days), I saw Twitter forwards like you wouldn’t believe when they’d been spotted and people giving running updates as to their availability.  Honestly, it was crazy.  I’ve never seen a snack inspire such frenzy in people.

As a result of what I think is the most viral Disney Twitter explosion not involving the new Fantasyland that I know I’d ever seen, I reached out to one of my connections to get some more info about this treat. What I came back with was the recipe, direct from one of the folks who used to actually make it back in the mid 90s. According to him, the snack was good and enjoyed by many, but people complained that it’d melt too quickly and was way, way too messy to really enjoy.

Then, as luck would have it, at the place on property where this treat was exclusively available at the time (which I’m not going to name because I don’t want to get anybody in trouble for sharing the story with me…), in one of their displays that is refrigerated, they had some extra space and they decided to slide a few of these bad boys in the refrigerated case. From there, the iconic chocolate peanut butter sandwich as it was known was born and became a sensation, eventually becoming available at several places throughout Disney.

Nobody really knows why these were phased out… They were time consuming to make and difficult to store, but more importantly they were served in conjunction with a sponsorship with a peanut butter company that has long since expired which may have been the nail in the coffin to this delicious treat.

I’d have to agree that, while making these is easy, it certainly is time consuming and requires a lot of space, both on the counter and in the fridge. If you’ve got both of those issues worked out, then you’ve got a hit on your hands with this recipe.

I served this as is, making no real changes at all. The only thing is that I don’t have the fancy-pants molds that they have at Disney, so I quite literally spooned the mixture on the cracker and then molded it with my hands to a square, level shape.  It’s not messy or sticky, so I really didn’t mind getting hands-on with the peanut butter mixture. I’ll also say that I went with a combination of chocolates… I did half of the bars with milk chocolate and a dark chocolate drizzle, the other half dark chocolate with dark chocolate (tempered with whipped cream) drizzle.

Honestly, I hate working with milk chocolate because it’s such a pain, so for those who don’t do a lot of chocolate work, I’d suggest going with a dark or bittersweet and then adding whipped cream to reach a taste that you’d enjoy. But if you’re more confident working with milk chocolate without burning it or having it seize, then go for it. Quality of chocolate really matters for this recipe, perhaps more then any other chocolate recipe I’ve used in awhile.

Don’t go cheap or you’ll regret it. In fact, Disney has a contract with a certain chocolate company that they use for their chocolate work, a company that also has a store in Downtown Disney… Again, can’t say the name here because this recipe isn’t featured at their establishment, but I have made some marvelous cookies for this blog that come from the same spot if you need a hint… Anyway, they’re expensive, but for sure the best way to go if you can find them in your grocery store.

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Chocolate Peanut Butter Sandwiches

  • Author: The DisneyChef Blogger


Chocolate Peanut Butter Sandwiches

As was served at Main Street Bakery, Magic Kingdom, and Starring Rolls, former MGM Studios (now Hollywood Studios)


  • 1416 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 (perhaps a microwave would be best for some to melt milk 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. (I would pour chocolate over the top of the square and allow it to flow down the sides). 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 freeze.


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