Chocolate Coated Peanut Butter Crackers
Chocolate-dipped crackers filled with peanut butter and adorned with colorful candy sprinkles make for a luxurious snack to keep at your disposal. To preserve these delectable cookies, place them between sheets of waxed paper in a cool, dry location, or store them in the refrigerator. They also freeze beautifully.
Ingredients
- ¾ cup creamy or chunky peanut butter
- 2 pounds chocolate almond bark, broken into pieces
- 80 buttery round crackers (such as Ritz®)
- 2 ¼ ounces colored candy sprinkles (Optional)
Instructions
- Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
- 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.
- Dip each sandwich cookie into the melted chocolate, allowing excess to drain back into pot.
- Place coated cookies onto waxed paper and immediately sprinkle with candy sprinkles so they adhere to the melted chocolate.
- Place cookies in the refrigerator until chocolate has set, about 15 minutes.
Notes
You can substitute vanilla-flavored candy coating for the chocolate almond bark and decorate with any type of candy coatings instead of sprinkles.
Nutrition
Calories: 389kcalCarbohydrates: 39gProtein: 6gFat: 24gSaturated Fat: 11gCholesterol: 10mgSodium: 214mgPotassium: 210mgFiber: 1gSugar: 29gVitamin C: 1mgCalcium: 104mgIron: 1mg
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