Chocolate Coated Peanut Butter Crackers Recipe

Ingredients

This recipe was designed for 40 servings. Ingredient amounts adjust automatically for different yields, though cooking times and steps remain unchanged. Scaling may slightly affect results.

• 3/4 cup creamy or chunky peanut butter
• 2 pounds chocolate almond bark, broken into pieces
• 80 round buttery crackers (such as Ritz)
• 2 1/4 ounces colored candy sprinkles (optional)

Directions

Step 1: Spread about 1 teaspoon of peanut butter onto one side of each cracker. Pair the crackers together, peanut butter sides facing, to form 40 small sandwich cookies.

Step 2: Melt the chocolate almond bark using a double boiler over hot water, making sure the water does not boil. Keep the melted chocolate warm over simmering water while dipping cookies.

Step 3: Carefully dip each peanut butter sandwich cookie into the melted chocolate, letting excess chocolate drip back into the bowl.

Step 4: Place the coated cookies on waxed paper. While the chocolate is still soft, sprinkle with colored candy for a festive touch.

Step 5: Refrigerate the cookies for about 15 minutes, or until the chocolate has fully set.

Recipe Tip

For variety, you can use vanilla-flavored candy coating instead of chocolate almond bark, and decorate with any candy toppings instead of sprinkles.

Nutrition Facts (per serving)

• Calories: 389
• Total Fat: 24g (31% DV)
• Saturated Fat: 11g (53% DV)
• Cholesterol: 10mg (3% DV)
• Sodium: 214mg (9% DV)
• Total Carbohydrates: 39g (14% DV)
• Dietary Fiber: 1g (4% DV)
• Total Sugars: 29g
• Protein: 6g (12% DV)
• Vitamin C: 0mg (0% DV)
• Calcium: 104mg (8% DV)
• Iron: 1mg (5% DV)
• Potassium: 202mg (4% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary. Nutrient information is based on available data and may not cover all ingredients. For medically restrictive diets, consult your healthcare professional before preparing.