Ingredients
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1 c. crunchy peanut butter
1 c. Marshmallow Creme
Town House crackers
1 1/2 lb. pkg. almond bark
Preparation
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Mix peanut butter and Marshmallow Creme together.
Spread a generous layer between 2 crackers.
Place a sheet of wax paper on a cookie sheet.
Melt coating in microwave according to package directions.
(Use 9-inch square Pyrex dish.)
Dip cookies into coating; turn with fork.
(Long fingernails help to hold, too.) Scrape some of coating from bottom of cookie with knife and place on wax paper.
Refrigerate to harden.
Makes between 40 and 50 cookies.
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