Ingredients
40
40 servings
- •0.75 cup creamy or chunky peanut butter
- •2 pounds chocolate almond bark, broken into pieces
- •80 buttery round crackers (such as Ritz®)
- •2.25 ounces colored candy sprinkles
Instructions
- Spread approximately 1 teaspoon peanut butter onto each cracker half. Press peanut butter sides together to form 40 peanut butter-filled sandwich cookies.
- 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.
Nutritional Facts
Per 40 servings
- Calories: 389
- Carbohydrate: 39g
- Fat: 24g
- Fiber: 1g
- Protein: 6g
- Sugar: 29g
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