Ingredients
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1 lb butter flavored cracker (Ritz preferred)
4 cups peanut butter
1 (7 ounce) jar marshmallow cream
2 1/2 lbs chocolate bark (Ghirardelli preferred)
6 ounces white chocolate (optional)
Preparation
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Spread approximately 1 tablespoon peanut butter, then a teaspoon of marshmallow cream onto a Ritz cracker and sandwich with another cracker.
Melt chocolate bark (I like Ghirardelli the best) on low heat in microwave, stirring often or over a double boiler.
Dip sandwiched cookies into chocolate, covering both sides.
Place cookies on waxed paper and allow to harden. I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster.
Can be drizzled with melted white chocolate to make pretty.
Store in airtight container. Enjoy!
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