Chocolate Peanut Butter Sandwich Cookies

1. 1

   If you are in a hurry, lay some wax paper on two baking sheets. This will allow you to place the chocolate dipped cookies in the refrigerator for a quick set. If you have a little more time, simply lay some wax paper on the counter and allow the cookies to set up there, which really only takes about 20 minutes.

2. 2

   Place 1/2 tablespoon of peanut butter into the center of half the crackers. No need to spread the peanut butter. Place the cracker with peanut butter on the counter and center another cracker on top. With one finger at the center of the top cracker, gently press the cracker down a bit. This will spread the peanut butter out in between the two crackers. Repeat until you have 40 sandwich cookies made.

3. 3

   In a medium-sized bowl, melt the chocolate bark in the microwave on a low setting, stirring regularly. Take care to not let it scorch. When it is mostly melted, with just a few small lumps, stir the chocolate bark until it is completely smooth. Let it sit for a minute or so to cool just slightly. Then drop a sandwich cookie into the chocolate. Using a fork, quickly dunk the cookie to completely cover it with chocolate. Lift the cookie out with the fork and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork's tines. Bring the fork outward, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl. Place the chocolate-dipped cookie on the wax paper. Repeat until all cookies are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit in the microwave.

4. 4

   If you wish to top the cookies with sea salt, be sure to sprinkle the cookies before the chocolate sets up.

5. 5

   These freeze really well.

* Per serving · 4 servings · Values may vary.

No additional tips available.