Peanut Butter and Chocolate Sandwich Cookies

January 12, 2017


Simple and decadent! You just need a few simple ingredients for this chocolaty treats.

Over the past year or so, I've been trying to re-share some older posts. It not only breaths some new life (and pictures!) into the post, it is chance for new readers to discover some really fabulous recipes that are in the archives.

This post was originally done in 2012. Yes, waayy back in 2012. Every time I do these types of post, it's also good reminder to myself about how far this little food blog has come in the last few years. It makes a little proud of myself. :)


So, guys, this one is such a simple one.

We are pretty much making a peanut butter cracker sandwich.  Then, we are dipping them in chocolate. Let them sit for a bit and then, you have one seriously addicting little treat. Ah..they are good.

You may notice mine are not just chocolate.  A few were topped with caramel sauce and coarse salt, then, others were drizzle with some marshmallow fluff.  As previously mentioned, ah..they are good. 
However you would like to top yours is totally up to you.  Melting white chocolate is an option or even more peanut butter. Use your imagination! However, if you just want to leave them plain chocolate, those are delicious right on there own.

These freeze great, so, you can make them ahead of time and toss in the freezer until you need them. It also helps with portion control. You may want to hide a few or you will want to consume large quantities at one time!

Yum.




linking up & weekend potluck 
Peanut Butter and Chocolate Sandwich Cookies

by Table for Seven
Prep Time: 00:15
Ingredients (15 sandwiches)
  • 30 Ritz crackers
  • creamy peanut butter
  • 1 tsp vanilla
  • 1 3/4 cup chocolate chips
  • coarse salt, optional
  • caramel sauce, optional
  • marshmallow fluff, optional
Instructions
Spread generous amount of peanut butter on flat side of cracker. Top off with another cracker to create a sandwich. Be sure that peanut butter isn't oozing out in between the crackers.
Over medium heat, bring a pot of water to boil, place a heat-proof bowl on top, to create a double boiler.
Add chocolate chips into bowl and whisk until melted and smooth. Stir in vanilla.
Dip sandwiches into chocolate and with two forks, coat completely with chocolate.
Plate coated cookies on parchment paper to cool for about an hour.
If desired, drizzle cooled cookies  with caramel sauce and sprinkle with salt or heat a bit of marshmallow fluff in microwave, so, that is thin. Drizzle on top of chocolate.
Leftovers are best kept in refrigerator.

1 comment

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