4.6
(23)
Your folders
Your folders
Export 4 ingredients for grocery delivery
Step 1
Line a baking sheet with parchment paper. Spread a generous teaspoon of peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
Step 2
Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. (You can also melt the chocolate over a double boiler.) Use 2 forks to dip each sandwich cookie into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave and reheat slightly. After dipping in the chocolate, decorate the cookies with red or green sprinkles.
Step 3
Put the cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.
Your folders

251 viewstasteofhome.com
4.4
(7)
5 minutes
Your folders

477 viewsfoodnetwork.com
4.6
(23)
30 minutes
Your folders

483 viewsfoodnetwork.com
4.4
(811)
10 minutes
Your folders
212 viewsfoodnetwork.com
4.4
(21)
10 minutes
Your folders
193 viewsfoodnetwork.com
4.9
(9)
10 minutes
Your folders

799 viewshouseofnasheats.com
4.6
(43)
1 minutes
Your folders

497 viewssallysbakingaddiction.com
4.9
(41)
Your folders
323 viewsiambaker.net
5.0
(6)
Your folders

192 viewsfrommybowl.com
4.9
(15)
Your folders

47 viewssallysbakingaddiction.com
4.5
(121)
Your folders

66 viewssimple-veganista.com
5.0
(7)
Your folders

63 viewsprincesspinkygirl.com
5.0
(3)
10 minutes
Your folders

191 views100krecipes.com
5.0
(6)
Your folders
77 views100krecipes.com
Your folders

248 viewsshugarysweets.com
4.7
(27)
9 minutes
Your folders

371 viewstherecipecritic.com
Your folders

290 viewsmyrecipes.com
Your folders

444 viewslivewellbakeoften.com
5.0
(25)
5 minutes
Your folders
73 viewslivewellbakeoften.com