Chocolate Peanut Butter Sandwich Cookies

Chocolate Peanut Butter Sandwich Cookies requires roughly 45 minutes from start to finish. Watching your figure? This dairy free recipe has 171 calories, 2g of protein, and 9g of fat per serving. For 69 cents per serving, you get a hor d'oeuvre that serves 50. 1244 people have made this recipe and would make it again. This recipe from A Farm Girls Dabbles requires buttery round crackers, chocolate, creamy peanut butter, and sprinkles. Overall, this recipe earns a not so spectacular spoonacular score of 14%. Users who liked this recipe also liked Chocolate Peanut-butter Sandwich Cookies, Peanut Butter Chocolate Sandwich Cookies, and Chocolate Peanut Butter Sandwich Cookies.

Servings: 50

 

Ingredients:

Equipment:

Cooking instruction summary:

If you are in a hurry, lay some wax paper on two baking sheets. This will allow you to place the chocolate dipped cookies in the refrigerator for a quick set. If you have a little more time, simply lay some wax paper on the counter and allow the cookies to set up there, which really only takes about 20 minutes.Place a 1/2 tablespoon of peanut butter into the center of half the crackers. No need to spread the peanut butter. Place the cracker with peanut butter on the counter and center another cracker on top. With one finger at the center of the top cracker, gently press the cracker down a bit. This will spread the peanut butter out in between the two crackers. Repeat until you have 50 sandwich cookies made.In a medium sized bowl, melt the chocolate bark in the microwave (or use a double boiler on the stove top) on a low setting, stirring regularly. Take care to not let it scorch. When it is mostly melted, with just a few small lumps, stir the chocolate bark until it is completely smooth. Let it sit for a minute or so to cool just slightly. Then drop a sandwich cookie into the chocolate. Using a fork, quickly dunk the cookie to completely cover it with chocolate. Lift the cookie out with the fork and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines. Bring the fork outward, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl. Place chocolate dipped cookie on the wax paper. Repeat until all cookies are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit in the microwave.If you wish to top the cookies with sea salt or sprinkles, be sure to sprinkle the cookies before the chocolate bark sets up. These freeze really well. Keep layers separated with wax paper.

 

Step by step:

1. If you are in a hurry, lay some wax paper on two baking sheets. This will allow you to place the chocolate dipped cookies in the refrigerator for a quick set. If you have a little more time, simply lay some wax paper on the counter and allow the cookies to set up there, which really only takes about 20 minutes.

2. Place a 1/2 tablespoon of peanut butter into the center of half the crackers. No need to spread the peanut butter.

3. Place the cracker with peanut butter on the counter and center another cracker on top. With one finger at the center of the top cracker, gently press the cracker down a bit. This will spread the peanut butter out in between the two crackers. Repeat until you have 50 sandwich cookies made.In a medium sized bowl, melt the chocolate bark in the microwave (or use a double boiler on the stove top) on a low setting, stirring regularly. Take care to not let it scorch. When it is mostly melted, with just a few small lumps, stir the chocolate bark until it is completely smooth.

4. Let it sit for a minute or so to cool just slightly. Then drop a sandwich cookie into the chocolate. Using a fork, quickly dunk the cookie to completely cover it with chocolate. Lift the cookie out with the fork and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines. Bring the fork outward, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl.

5. Place chocolate dipped cookie on the wax paper. Repeat until all cookies are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit in the microwave.If you wish to top the cookies with sea salt or sprinkles, be sure to sprinkle the cookies before the chocolate bark sets up. These freeze really well. Keep layers separated with wax paper.

Nutrition Information:

covered percent of daily need