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
- creamy or chunky peanut butter: 0.75 cup
- chocolate almond bark: 2 pound (broken into pieces)
- buttery round crackers (such as RitzВ®): 80 piece
- colored candy sprinkles: 2.25 ounces (optional)
Metric Conversion
Stages of cooking
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Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
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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.
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Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
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Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
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Place cookies in the refrigerator until chocolate has set, about 15 minutes.
