Brought a tin of these to card club and one lady wrapped six in a napkin for her purse when…

Chocolate-coated peanut butter cracker sandwiches stacked on a white platter

Ingredients

1 sleeve Ritz crackers

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3/4 cup creamy peanut butter

1 package (24 oz) chocolate almond bark

Directions

1. Line a tray, plate, or baking sheet that will fit in your refrigerator with wax paper or parchment paper. Set aside a work area for the assembled sandwiches and another spot for the dipped candies to set.

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2. Spread about 1 to 1 1/2 teaspoons of creamy peanut butter onto half of the Ritz crackers, then top with the remaining crackers to make sandwiches. Press them together gently so the filling reaches near the edges without squeezing out too much.

3. Chill the peanut butter cracker sandwiches in the refrigerator for 15 minutes. This helps them stay together when they go into the warm coating.

4. Break the chocolate almond bark into pieces and melt it gently in a dry saucepan over very low heat on the stovetop, stirring often until smooth. Do not let any water get into the coating, and do not overheat it, or it may seize and turn grainy.

5. Drop each chilled sandwich into the melted coating and turn to cover completely. Lift it out with a fork, tap off the excess coating, and place it on the lined tray. Repeat with the remaining sandwiches.

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6. Let the coated sandwiches stand at room temperature until the coating is firm, about 30 minutes, or chill briefly to speed things along. Once set, store them in an airtight tin so the crackers stay crisp.

Variations & Tips

Use melting wafers if needed: If you cannot find chocolate almond bark, chocolate melting wafers work just as well. They melt smoothly and set firmly without any tempering, which makes them a dependable choice for a simple stovetop treat.

Keep the coating dry: Even a drop of water can make the melted coating seize. Make sure the saucepan, spoon, fork, and any bowls are completely dry before you start, and melt the coating slowly over low heat.