Chocolatedippedpeanutbuttercrackersandwiches Recipes

CHOCOLATE COVERED PEANUT BUTTER CRACKER SANDWICHES

Steps:

• In a pyrex dish, melt your chocolate chips in the microwave. Cook them for 30 minute increments until most of the chocolate chips are melt. Take it out and stir and the chips will continue to melt. You don't want to over cook them.
• In the meantime add a bit of peanut butter between to Ritz crackers to make sandwiches.
• Dip and cover them with the melted chocolate and place on a piece of wax paper.
• Quickly add sprinkles while the chocolate is wet.
• Let them dry fully before handling.
• Freeze for later if you wish.

CHOCOLATE COATED PEANUT BUTTER CRACKERS

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.

CHOCOLATE-DIPPED PEANUT BUTTER SANDWICH CRACKERS

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.

CHOCOLATE DIPPED PEANUT BUTTER CRACKER SANDWICHES

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 :-) ).

CRUNCHY CHOCOLATE CHIP PEANUT BUTTER SNACK BITES

Steps:

• Mix together all ingredients in a medium bowl until blended. Refrigerate for 20 to 30 min.
• Roll into 20 (1-inch) balls, using about 2 Tbsp. for each.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY

Steps:

• In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
• Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
• Spread on the peanut butter mixture.
• Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
• Refrigerate for 3 hours.
• Remove from pan, cut, and serve.
• Enjoy!