Pb Dipped Crackers Recipes

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.

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

DIPPED PEANUT BUTTER SANDWICH COOKIES

Steps:

• Spread peanut butter on half of the crackers; top with remaining crackers to make sandwiches. Refrigerate until firm. , In a double boiler over simmering water or in a microwave, melt chocolate chips and shortening; stir until smooth. Dip sandwiches in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set.

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.

P.B. DIPPED CRACKERS

Steps:

• Spread Peanut Butter on one Saltine cracker.
• Top with another cracker.
• Dip into chocolate.
• Cover whole cracker.
• Let dry on wax paper until set.

SUNNY'S EASY PB&J SWIRL BARS

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

PB & MARSHMALLOW-CHOCOLATE CRACKERS

Steps:

• Melt chocolate as directed on package. Use fork to dip 1 of the crackers into chocolate, turning to evenly coat cracker with chocolate. Gently shake cracker over dip container to remove excess chocolate. Place on wax paper-covered baking sheet.
• Repeat with remaining crackers and chocolate. Refrigerate 30 min. or until chocolate is firm.
• Spread each of 9 of the crackers with 1 tsp. each of the peanut butter and marshmallow creme. Top with remaining crackers to make nine sandwiches.

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 :-) ).