Yield: 30 cookies

White Chocolate Dipped Peanut Butter Ritz "Cookies"

Ingredients

  • 60 Ritz crackers (approx. 2 sleeves, just a little less)
  • 1/2 cup creamy peanut butter (I use Peter Pan)
  • 1/8 cup powdered sugar
  • 1/4 tsp. vanilla
  • 12 oz. white chocolate almond bark, melted (plus approx. 1 Tbl. butter-flavored shortening if needed to thin) *see note
  • nonpareils or sprinkles for decorating, optional

Instructions

  • In medium bowl, stir together peanut butter, powdered sugar and vanilla until creamy and smooth. Spread a little onto a Ritz cracker and top with second cracker lightly pressing.
  • In second medium bowl, melt white almond bark according to package directions.
  • Dip filled crackers into melted chocolate coating all sides. Let excess drip off and place onto waxed paper-lined baking sheets.
  • Sprinkle with nonpareils or sprinkles if desired.
  • Chill until firm and set.

    • Notes

    *My white almond bark wasn't melting very well. If this happens to you, too, just thin it a little at a time stirring it in after melting the bark (or chocolate) and it's still hot, with some butter-flavored shortening such as Crisco. DO NOT ADD LIQUID to "almond bark" or it will instantly seize up solid a s a rock.
    **You can also use melted chocolate chips instead of the almond bark if you want. Follow directions on package for dipping/coating.