How to make it

  • 1. In a double boiler melt the almond bark over medium heat.
  • While the chocolate is melting, take a large cookie sheet and put a layer of wax paper on the cookie sheet. Open the crackers and spread peanut butter on one side, place a second cracker on top to form a sandwich. Place on the wax paper.
  • 2. Once chocolate has melted, take the Ritz sandwich and dip one side in the chocolate and then place back on the wax paper. Dip the sandwich like you would dip a cookie in a glass of milk. Continue dipping the cookie sandwiches until you have a cookie sheet full.
  • Place the cookie sheet in the fridge to chill and set the chocolate. About 20 minutes. Continue making Ritz sandwiches.
  • 3. Once the cookies have chilled are the chocolate is set, remove the cookie sheet from the fridge, dip the other side of the chilled sandwich cookie in the chocolate, return to the cookie sheet and let the cookie cool once again.
  • 4. Once cooled and set, the cooled cookies can be placed in cookie tins, zip loc bags or plastic storage container and be kept in the fridge until you are ready to eat, or share!
  • Notes: I use a large (gallon size baggie) put about 2 to 3 cups of peanut butter in it. snip the tip off of one corner and pipe the peanut butter onto a tray of crackers then cover.

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