These things are Tim’s favorite Christmas cookie, and a real insult to my skill as a baker. However, because they are his favorite, easy to make, and super delicious, I make a whole bunch each year.
- Ritz-type butter crackers (I use Aldi’s store brand- they hold together better than Great Value, but are cheaper than Ritz.)
- smooth peanut butter
- Chocolate-flavored almond bark
- Vanilla almond bark (optional)
Prepare a couple of cookie sheets/pans by covering them with waxed paper. You could also use freezer paper with the waxy side up.
Make a whole bunch of cracker-peanut butter sandwiches. Melt the almond bark in a deep, narrow dish. Follow the package directions, and be sure to stir it well regularly. Don’t be fooled by appearances either- almond bark can be completely melted and still hold it’s shape.
Dip each sandwich in the almond bark*, being careful to cover it completely, and set it on the wax paper. Let them cool until the bark is hardened, refrigerating or freezing them if the process is going too slow.
If desired, melt some vanilla almond bark and do some swizzles of that over each cookie for extra pizzazz.
Eat now, or refrigerate or freeze for later.
*I have used chopsticks, forks, and spoons to for this part of the process, trying each to see what is easiest and what will leave the most even distribution of chocolate on the crackers. In my opinion, it’s easiest and quickest to use a fork or spoon. I like to run the tines of the fork gently over the top to make a decorative swish of chocolate. I’m anal like that though.