Ingredients
Scale
- 48 Ritz crackers
- 3/4 cup creamy peanut butter
- 8 oz. chocolate almond bark
- 8 oz. semisweet chocolate chips
- Sea salt flakes (optional)
Instructions
- Melt the chocolate almond bark and chocolate chips in a heat-proof bowl in the microwave on a low setting, stirring regularly, or use a double boiler.
- Line a 15″ x 10″ rimmed pan with wax paper. Place 24 Ritz crackers on the wax paper, leaving space between each.
- Place a generous tablespoon of peanut butter onto the center of each cracker. Top with another cracker and gently press down to spread the peanut butter.
- Drop each sandwich cookie into the melted chocolate, using two forks to turn and coat it completely.
- Lift the cookie out with one fork, tapping lightly to remove excess chocolate. Use a toothpick to aid in transferring the cookie onto the wax paper.
- If desired, sprinkle with sea salt flakes before the chocolate sets.
- Repeat until all cookies are dipped. If the chocolate thickens, reheat gently.
- Prep Time: 20 minutes
- Cook Time: 5 minutes