Prep Time:
30 mins
Total Time:
30 mins
Servings:
12
Yield:
2 dozen cookies
Ingredients
Directions
Spread peanut butter onto half of the crackers until evenly covered, about 1 teaspoon per cracker. Top with remaining crackers and press gently until filling spreads to the edges.
Melt chocolate in the top of a double boiler over medium heat, stirring frequently, until smooth, about 5 minutes.
Dip cracker sandwiches into melted chocolate using a fork until fully coated, allowing excess to drip back into the bowl.
Arrange coated cookies on waxed paper and chill in the refrigerator until chocolate is set, about 15 minutes. Store in an airtight container in the refrigerator.
Cook’s Note
Use any kind of melted chocolate you prefer and decorate with colored sprinkles or crushed candy canes for a festive treat.
These cookies keep best refrigerated for up to 5 days. For longer storage, freeze in layers separated by waxed paper for up to 2 months.
Nutrition Facts (per serving)
| 602 | Calories |
| 42g | Fat |
| 51g | Carbs |
| 14g | Protein |
