Peanut Butter Chocolate Ritz Cookies Recipe
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Category: |
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Ingredients: |
Ingredients: 100 round buttery salted crackers such as Ritz 1-1/2 c. peanut butter. I just dip it out of the jar until all of my cracker are used. 24 oz. chocolate/white almond bark
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Directions: |
Directions:1. Lay out wax paper to put finished cookies on. If you are in a hurry you can do this on cookie sheets so you can stick the cookies in the fridge/freezer to set up. Otherwise just lay the wax paper on your counter. It will only take about 20 minutes to set up on the counter. 2. Spread peanut butter on a cracker . Top with another cracker. Do this until all crackers are gone. 3. Melt almond bark in a double boiler until all lumps are out. If you don't have a doubler boiler you can do this in the crock pot on low making sure to stir frequently so it doesn't scorch. 4. Drop a sandwich cookie into the chocolate. Make sure it's covered, then remove with a fork or tongs. Drag fork along the edge of the double boiler to scrape of excess almond bark. Place cookie on wax paper. Repeat until all cookies have been dipped. 5. Place in container and store in air tight container. These also freeze great! Place wax paper between the layers of cookies. |
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Personal
Notes: |
Personal
Notes: I use crunchy peanut butter but you can use smooth. You can use white or dark chocolate. I make some of both. I always melt my chocolate in my crock pot. It's just so much easier and you can set it on the warm setting while dipping.
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