Chocolate-Covered Cracker Cookies

By Ellie

30 Person

30 Minutes

0 Calories

These Cracker cookie treats are filled with peanut butter, then dipped in melted candy melts or almond bark. The cookies were made with Halloween in mind, but other colored candy melts and sprinkles can be used for just about any holiday or special occasion—red and green sprinkles for Christmas, pastels for Easter, etc. The recipe can also be easily doubled for a larger crowd.

Ingredients

colored sugars
sprinkles
1 cup creamy peanut butter
1 pound chocolate
60 Crackers

Method

01

Gather the ingredients. Line baking sheets with wax paper. Spread a thick layer of peanut butter on a cracker. Gently press another cracker onto the peanut butter layer to make a sandwich cookie.
02

Repeat with the remaining crackers. Melt the almond bark or candy melts in a microwave oven or at the top of a double boiler over simmering water as directed on the package.
03

Dip each sandwich cookie in the melted chocolate or almond bark. With a fork, lift the cookie out and shake gently to let the excess drip off. Place the cookies on the wax paper-lined pan.
04

Before the chocolate sets, sprinkle the treats with colorful decorating sugar or candy sprinkles. Refrigerate until firm. Serve and enjoy!

Related Tags

Chocolate Recipes

Peanut Butter Cookie Recipes

Chocolate-Covered Cracker Cookies

4.1

( By Ellie )

01 Information

Grade easy
Serving 30 servings
Prep Time 25 Mins
Cook Time 5 Mins
Total Time 30 Mins

02 Ingredients

colored sugars

sprinkles

1 cup creamy peanut butter

1 pound chocolate

60 Crackers

03 Method

Step 1

Gather the ingredients. Line baking sheets with wax paper. Spread a thick layer of peanut butter on a cracker. Gently press another cracker onto the peanut butter layer to make a sandwich cookie.

Step 2

Repeat with the remaining crackers. Melt the almond bark or candy melts in a microwave oven or at the top of a double boiler over simmering water as directed on the package.

Step 3

Dip each sandwich cookie in the melted chocolate or almond bark. With a fork, lift the cookie out and shake gently to let the excess drip off. Place the cookies on the wax paper-lined pan.

Step 4

Before the chocolate sets, sprinkle the treats with colorful decorating sugar or candy sprinkles. Refrigerate until firm. Serve and enjoy!

04 Author