CHOCOLATE COATED PEANUT BUTTER CRACKERS
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Barb
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 20
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.3 g, Cholesterol 9.5 mg, Fat 24 g, Fiber 1 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 213.9 mg, Sugar 28.5 g
CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS
These cookies are fun to make anytime of year. My family enjoys them because they're not as rich as many other sweets. The recipe can easily be doubled...I like to make one batch dipped in milk chocolate and another in white chocolate.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens.
Nutrition Facts : Calories 132 calories, Fat 9g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES
Provided by Katie Lee Biegel
Categories dessert
Time 1h30m
Yield 30 sandwich cookies
Number Of Ingredients 4
Steps:
- Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
- Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
- Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
WHITE CHOCOLATE PEANUT BUTTER RITZ CRACKER COOKIES
There are so many good Southern recipes using the famous Ritz cracker! Well, here is one of my favorites - the choc covered Ritz cookie. My kids love these, and the variations are endless. Sprinkle with color appropriate candies/sprinkles to match any occasion such as Halloween or Christmas - add before the chocolate hardens. Ingredient amounts are only estimates.
Provided by Southern Sugar Dump
Categories Dessert
Time 40m
Yield 20 cookies
Number Of Ingredients 3
Steps:
- Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
- Melt the almond bark according to package directions.
- Dip each cookie in the melted chocolate, covering it entirely.
- Place on wax paper.
- Add sprinkles if desired and put in the refrigerator to cool and set.
- Store in air-tight container for up to one week.
- *I have also made using Nutella for the filling.
CHOCOLATE DIPPED PEANUT BUTTER CRACKER SANDWICHES
Easy and delicious - I've been told these taste like Girl Scout cookies (which I have never tried.) My 2 year old loved helping me make them. The candy melts come in several colors, Ritz come in seasonal shapes, and they have so many cute sprinkles that you could use these for just about any occasion.
Provided by Random Rachel
Categories Candy
Time 25m
Yield 38 cookies, 19 serving(s)
Number Of Ingredients 4
Steps:
- Spread about 1 tsp peanut butter on a Ritz, top with another cracker to form a sandwich. I like to be generous with the peanut butter, and aim for a layer about as thick as one cracker. Repeat with remaining crackers and peanut butter until you have exhausted your supply.
- Lay a sheet of parchment or waxed paper out that is large enough to place all of the cookies on.
- Warm the chocolate pieces up: I have a fondue pot so I simply pour in the chocolate, turn to high, and stir occasionally until melted. Once its all melted, reduce the heat to low. If you have a double boiler, use the same method, except heat over medium, and when its melted, remove from heat.
- - OR - In a microwave safe dish, add candy and microwave at 50% power for 1 minute. Stir well, and continue to microwave for 3-5 minutes, stirring every 30 seconds until melted.
- Next, dip the cookies. Its up to you if you want to dip the whole thing at once, or dip one half and let it set, and then dip the other half. It looks better if you can dip the whole thing at once. Sprinkle them fairly quickly before the chocolate begins to set.
- Allow to set for 1 hour before moving. Store in an airtight container for a week. (They may stay good longer, but we've never had them last that long :-) ).
Nutrition Facts : Calories 353.6, Fat 23.4, SaturatedFat 8.9, Cholesterol 6.6, Sodium 238.1, Carbohydrate 30.9, Fiber 1.6, Sugar 21.4, Protein 7.9
DIPPED PEANUT BUTTER SANDWICH COOKIES
You'll love to give tins of these chocolate-coated cookies to your lucky friends. The shortcut holiday recipe is almost too simple to believe! Here's how to make peanut butter cookies without eggs. -Jackie Howell, Gordo, Alabama
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 15 sandwich cookies.
Number Of Ingredients 4
Steps:
- Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 151 calories, Fat 11g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 103mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE COATED PEANUT BUTTER CRACKERS
Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)
Provided by Allrecipes Member
Categories Peanut Butter Cookies
Yield 20
Number Of Ingredients 4
Steps:
- Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
- Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
- Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
- Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
Nutrition Facts : Calories 389 calories, Carbohydrate 39.3 g, Cholesterol 9.5 mg, Fat 24 g, Fiber 1 g, Protein 6 g, SaturatedFat 10.6 g, Sodium 213.9 mg, Sugar 28.5 g
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