Chocolate Dipped Peanut Butter Cracker Sandwiches

Recipe by Random Rachel
READY IN: 25mins
SERVES: 19
YIELD: 38 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 76
    Ritz crackers (2 packs)
  • 1 12
  • 21
    ounces white chocolate candy melts (1 1/2 bags) or 21 ounces almond bark (chopped into smallish chunks)
  • 14
    cup candy sprinkles (optional)
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DIRECTIONS

  • Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. Repeat with remaining crackers and peanut butter until you have exhausted your supply.
  • Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on.
  • Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Once its all melted, reduce the heat to low. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat.
  • - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted.
  • Next, dip the cookies. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. It looks better if you can dip the whole thing at once. Sprinkle them fairly quickly before the chocolate begins to set.
  • Allow to set for 1 hour before moving. Store in an airtight container for a week. (They may stay good longer, but we've never had them last that long :-) ).
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