Ingredients: |
Ingredients: 48 Ritz crackers or buttery golden round crackers 1/2 cup creamy peanut butter 1/2 cup marshmallow creme 1 pound chocolate, coarsely chopped and melted for dipping (see notes in blog post for chocolate recommendations) holiday sprinkles, optional but recommended
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Directions: |
Directions:1- Line a baking sheet with parchment or wax paper. 2- Lay 24 crackers on a baking sheet; set aside. 3- In a medium bowl, add the peanut butter, marshmallow creme, and stir to combine. 4- Evenly spread a thin (not paper thin, but not too thick either) layer of the peanut butter-marshmallow mixture on the 24 crackers on the baking sheet. 5- Top with the remaining 24 crackers, creating sandwiches; set aside. 6- In a medium microwave-safe bowl, add the chopped chocolate and heat on high power in 15 to 30 second bursts, stirring after each burst, until chocolate can be stirred smooth. 7- Dip each stack into the chocolate using one or two forks, allowing the excess to drip off. Place dipped stacks on baking sheet. 8- Optionally add sprinkles, to taste. 9- Place baking sheet in the fridge or freezer until chocolate has hardened before serving. Stacks will keep airtight at room temp for up to 2 weeks, in the fridge for up to 1 month, or in the freezer for at least 4 months. I store them in the fridge because it's warm in San Diego and they get a bit too soft at room temp. |