Peanut Butter Sandwich Cookies

1. 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. 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. 3

   Repeat melting and dipping with remaining half of chopped chocolate almond bark. Store in a sealed container.

4. 4

   These freeze well.

5. 5

   Recipe makes about 130 sandwiches.

* Per serving · 4 servings · Values may vary.