Ingredients
– 60 Butter crackers Provides the crispy base
– 1 cup Creamy peanut butter Adds creamy texture and flavor
– ½ cup Powdered sugar Sweetens and helps bind the filling
– 16 ounces Semi-sweet or white chocolate Coats the cookies for a rich finish
– Sprinkles For topping (optional) Enhances visual appeal
Instructions
1-First, combine the creamy peanut butter and powdered sugar in a mixing bowl and stir until fully blended to create a smooth filling.
2-Line a baking sheet with parchment paper and arrange 30 butter crackers on it, then spoon about 2 teaspoons of the peanut butter mixture onto each cracker.
3-Top each with another cracker and press gently until the filling spreads to the edges, forming sandwich cookies.
4-Freeze the assembled cookies for 15 to 20 minutes to firm them up.
5-Melt the chopped chocolate in 30-second intervals in the microwave, stirring until smooth. For more tips on this, check out how to melt chocolate properly.
6-Line another baking sheet with parchment paper, dip each frozen cookie into the melted chocolate using a fork, tap off excess, place on the sheet, and add sprinkles if you like.
7-Finally, refrigerate the cookies until the chocolate hardens, about 45 minutes to 1 hour, for a tasty result.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥜 Use no-stir creamy peanut butter to prevent oily filling separation.
📄 Line baking sheets with parchment paper to avoid sticking.
🍫 Add a few teaspoons of coconut oil to chocolate when melting to thin it, or melt over simmering water if no microwave is available.
- Prep Time: 1 hour
- Freezing and chilling time: 1 hour 15 minutes
- Category: Snack
- Method: No-bake and freezing
- Cuisine: American
- Diet: Contains nuts and dairy
Nutrition
- Serving Size: 1 cookie