Directions: |
Directions:Set up a double boiler over medium heat. Melt almond bark, stirring regularly. Add Shortening 1 teaspoon at a time to thin chocolate. Take care to not let the chocolate scorch.
While chocolate is melting, lay out some wax paper. Place 24 of the Ritz crackers on the wax paper, leaving an inch of space in between each one. Place a generous spoonful of peanut butter onto the center of each cracker. No need to spread the peanut butter. Place another cracker on top of the peanut butter and gently press the cracker down a bit at the center of the cracker. This will spread the peanut butter out in between the two crackers. Repeat until you have all sandwich cookies assembled.
After chocolate has melted, drop a sandwich cookie into the chocolate. Using two forks to maneuver the sandwich cookie, quickly turn the cookie to completely cover it with chocolate. Lift the cookie out with one of the forks and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl. Transfer chocolate-dipped cookie onto the wax paper. Repeat until all cookies are dipped.
If you wish to top the cookies with sprinkles, be sure to sprinkle the cookies before the chocolate sets up. |
This recipe for Ritz Cookies is from