Peanut Butter Sandwich Cookies – a delicious recipe with Crackers, Peanut Butter, weight Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lay out crackers, flat side up. Fill a large zip bag with peanut butter. Snip off one end and squirt a heaping teaspoon of peanut butter on crackers. (Sandwich a few crackers and decide if it's enough or too much peanut butter. Continue when satisfied with amount.) Top peanut butter with a second cracker, flat side against peanut butter, sandwiching so peanut butter spreads to edges but does not squirt beyond the cracker.
2
Chop chocolate almond bark (each small square cut in quarters). Melt half the chocolate in double boiler or in a 2-quart sauce pan. Dip sandwiches with 2 forks, set on wax paper until set, about half an hour or so.
3
Repeat melting and dipping with remaining half of chopped chocolate almond bark. Store in a sealed container.
4
These freeze well.
5
Recipe makes about 130 sandwiches.
3989
kcal
Calories
274
g
Fat
312
g
Carbs
92
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 boxes (16 Oz. Size) Ritz Crackers, 40 ounces, weight Creamy Peanut Butter, 60 ounces, weight Chocolate Almond Bark.
Yes, Peanut Butter Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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