- 1/2 cup peanut butter
- 1 sleeve (4 ounces) round butter-flavored crackers
- 1 cup (6 ounces) white or milk chocolate chips
- 1 tablespoon shortening
- Spread peanut butter on half of the crackers; top with other half to make sandwiches. Refrigerate. Melt chocolate chips and shortening in a microwave or double boiler; dip sandwiches and place on waxed paper until chocolate hardens. Yield: 1-1/2 dozen.
Originally published as Dipped Sandwich Cookies in Sweet and Scrumptious Chocolate 1994, p45
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