Peanut butter-filled crackers dipped in chocolate and decorated with candy sprinkles are a decadent treat to have on hand. Store cookies between layers of waxed paper in cool, dry place, or in the refrigerator. These freeze well.
Ingredients
- 0.75 cups creamy or chunky peanut butter
- 2 pounds chocolate almond bark , broken into pieces
- 80 butterys round crackers , such as Ritz®
- 2.25 ounces colored candy sprinkles , Optional
Instructions
-
1
Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
-
2
Melt almond bark in the top of a double boiler over hot, but not boiling, water. Reduce heat and keep melted chocolate in top of double boiler over simmering water.
-
3
Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
-
4
Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
-
5
Place cookies in the refrigerator until chocolate has set, about 15 minutes.
Nutrition Facts
Per serving
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