Rating: 5 stars 4.8
127 Ratings
  • 5 star values: 109
  • 4 star values: 16
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Peanut butter-filled crackers dipped in chocolate and decorated with candy sprinkles are a decadent treat to have on hand. Store cookies between layers of waxed paper in cool, dry place, or in the refrigerator. These freeze well.

Recipe Summary

prep:
30 mins
cook:
5 mins
additional:
15 mins
total:
50 mins
Servings:
40
Yield:
40 sandwich cookies
Advertisement

Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.

    Advertisement
  • 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.

Tips

You can substitute vanilla-flavored candy coating for the chocolate almond bark, and decorate with any type of candy coatings instead of sprinkles.

Nutrition Facts

389 calories; protein 6g; carbohydrates 39.3g; fat 24g; cholesterol 9.5mg; sodium 213.9mg. Full Nutrition
Advertisement