White Chocolate Peanut Butter Cracker Cookies
An easy, no-bake treat that includes peanut butter sandwiched between two salty butter crackers and dipped in vanilla almond bark.
Equipment
- 2 Cookie sheets or jelly roll pans
- Wax or parchment paper
- Knife and two forks
Ingredients
- 2 rolls Townhouse Crackers
- 1/2 cup Peanut butter creamy or chunky
- 20 ounces White (vanilla flavored) almond bark
- Various sprinkles
Instructions
- Line two cookie sheets with parchment or wax paper.
- With a knife, spread a dollop of peanut butter on a Townhouse cracker and cover with the 2nd cracker. Place on the cookie sheet about an inch apart. Repeat until all your sandwich cookies are filled.
- Put the vanilla almond bark in a microwave-safe bowl and microwave in increments of 30 seconds, stirring after each time, until the almond bark is just melted. Watch this carefully so you don't scorch the almond bark.
- Drop a cookie in the melted almond bark with your two forks and swirl it around to cover it completely. Lift out of the almond bark mixture and tap the side of the bowl with your fork to remove excess almond bark. Carefully set the dipped cookie back on the cookie sheet. (You may want to use a toothpick to help you get the cookie smoothly off the fork.)
- Add any sprinkles before the almond bark mixture sets.
- Continue until all cookies have been dipped. (If your almond bark mixture hardens, just heat it up a little again.
Notes
Ritz are a decent substitute for Townhouse crackers.
You may use chocolate almond bark instead of vanilla flavored almond bark if you prefer.
One package of vanilla flavored almond bark will cover a little over 2 rolls of Townhouse crackers.
You will use about a 1/2 cup (give or take) of peanut butter to make sandwich cookies from 2 rolls of Townhouse crackers.
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