Chocolate-Covered Peanut Butter Cracker Sandwiches Make a kid-friendly dessert that’s both sweet and satistfying with this chocolate peanut butter crackers recipe. Chocolate-Covered Peanut Butter Cracker Sandwiches 24 Ingredients:
1/2 cup SKIPPY® Creamy Peanut Butter
48 round butter crackers
1 cup white baking chips
2 teaspoons shortening, divided
nonpareils
1 cup chocolate chips
Instructions: 1. Spread 1 teaspoon peanut butter on each of the 24 crackers. Cover peanut butter with remaining 24 crackers.
2. Line baking sheet with waxed paper. Place white chips and 1 teaspoon shortening in microwave-safe bowl. Microwave on MEDIUM (50%) 1 minute or until mixture can be stirred smooth.
3. Dip 12 cracker sandwiches, one at a time, into white mixture; place on baking sheet. Sprinkle tops with nonpareils.
4. In microwave-safe bowl, place chocolate chips and 1 teaspoon shortening. Microwave on MEDIUM (50%) 1 minute or until mixture can be stirred smooth.
5. Dip remaining cracker sandwiches, one at a time, into chocolate mixture; place on baking sheet. Sprinkle tops with nonpareils.
6. Refrigerate 5 to 10 minutes or until coating is set.

Makes 24.

serving suggestion

Chocolate-Covered Peanut Butter Cracker Sandwiches

Ingredients

1/2 cup SKIPPY® Creamy Peanut Butter
48 round butter crackers
1 cup white baking chips
2 teaspoons shortening, divided
nonpareils
1 cup chocolate chips

Instruction

1. Spread 1 teaspoon peanut butter on each of the 24 crackers. Cover peanut butter with remaining 24 crackers.
2. Line baking sheet with waxed paper. Place white chips and 1 teaspoon shortening in microwave-safe bowl. Microwave on MEDIUM (50%) 1 minute or until mixture can be stirred smooth.
3. Dip 12 cracker sandwiches, one at a time, into white mixture; place on baking sheet. Sprinkle tops with nonpareils.
4. In microwave-safe bowl, place chocolate chips and 1 teaspoon shortening. Microwave on MEDIUM (50%) 1 minute or until mixture can be stirred smooth.
5. Dip remaining cracker sandwiches, one at a time, into chocolate mixture; place on baking sheet. Sprinkle tops with nonpareils.
6. Refrigerate 5 to 10 minutes or until coating is set.

Makes 24.