These cookies are fun to make anytime of year. My family enjoys them because they're not as rich as many other sweets. The recipe can easily be doubled...I like to make one batch dipped in milk chocolate and another in white chocolate.
- 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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