Chocolate-Dipped Peanut Butter Cracker Cookies
Prep time: 10-15 minutes
Cook time: 20-25 minutes
Non-active time: 30 minutes
Servings: 24
Ingredients:
Cook time: 20-25 minutes
Non-active time: 30 minutes
Servings: 24
Ingredients:
- 48 buttery crackers (i.e. Ritz)
- 1-2 cups peanut butter, creamy or chunky
- Melting chocolate, 1 package (1 lb)
- Flaky sea salt (i.e. Maldon)
- Double boiler (or microwave)
- Wax paper
- 1/2 oz or 1 oz scoop (or knife)
- Tongs
Melt the chocolate bark according to package directions using the microwave or a double boiler. I prefer melting chocolate in a makeshift double boiler with a glass bowl fitted over a pot of simmering water. The chocolate melts evenly, remains viscous, and does not burn.
While the chocolate is melting, make peanut butter sandwiches with the crackers. Either spread the peanut butter with a butter knife or use a 1 oz. cookie scoop to plop the peanut butter onto the bottom cracker. Then use the top cracker to press down the peanut butter and make a sandwich.
NOTE: If using a 1 oz scoop, only fill it half full or you’ll have too much peanut butter (if there is such a thing).
Once you have an inventory of sandwiches, use tongs to dip them into the chocolate bark, turning them to completely coat. Lift covered sandwiches out of the chocolate bath and let excess chocolate drip back into the bowl. Place covered cookies onto wax paper to cool.
Every 5 or 6 cookies, sprinkle the top with a pinch of sea salt before the chocolate sets. Repeat the process until you run out of crackers, peanut butter, and/or chocolate. No salt? No problem. The cookies are still delicious without it.
Enjoy after the chocolate harden, about 30 minutes.
NOTE: You can speed up the setting process by putting the cookies on a cookie sheet and sliding them into the fridge or freezer.
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While the chocolate is melting, make peanut butter sandwiches with the crackers. Either spread the peanut butter with a butter knife or use a 1 oz. cookie scoop to plop the peanut butter onto the bottom cracker. Then use the top cracker to press down the peanut butter and make a sandwich.
NOTE: If using a 1 oz scoop, only fill it half full or you’ll have too much peanut butter (if there is such a thing).
Once you have an inventory of sandwiches, use tongs to dip them into the chocolate bark, turning them to completely coat. Lift covered sandwiches out of the chocolate bath and let excess chocolate drip back into the bowl. Place covered cookies onto wax paper to cool.
Every 5 or 6 cookies, sprinkle the top with a pinch of sea salt before the chocolate sets. Repeat the process until you run out of crackers, peanut butter, and/or chocolate. No salt? No problem. The cookies are still delicious without it.
Enjoy after the chocolate harden, about 30 minutes.
NOTE: You can speed up the setting process by putting the cookies on a cookie sheet and sliding them into the fridge or freezer.
< Back to Desserts and Sweets