Ritz Peanut Butter Cookies - Rise and Bake with Julie

Prep Time:15

Cook Time:2

Rest Time:10

Servings: Cookies

Author: Julie Gavin

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Ingredients

8 oz. (227 g) almond bark
32 Ritz Crackers 1 sleeve
½ c. (129 g) peanut butter creamy
sprinkles or decorating sugar optional

Instructions

Lay out a sheet of parchment paper or wax paper on a baking sheet or the countertop.
Place the almond bark the candy melting pot. Or you can place it in a microwave-safe bowl and heat in 30-second intervals, stirring after each burst.
Place half of the Ritz crackers on the paper-lined surface.
Spread about ½ tablespoon of peanut butter onto each cracker, then top with another cracker to create a sandwich.
Drop each sandwich into the melted almond bark, ensuring it's fully coated. Using two forks or a candy dipping fork, lift the cookie out of the almond bark, tapping off any excess.
Place the dipped sandwiches on the paper and sprinkle with decorating sugar or sprinkles (if desired). Allow them to sit until the coating hardens. To speed up the process, you can transfer the sandwiches into the refrigerator.
Once set, transfer the cookies to an airtight container. If stacking them, separate each layer with wax or parchment paper to prevent sticking.

Notes

Store cookies in an airtight container at room temperature for up to a week.

For longer storage, you can freeze the cookies in a freezer-safe container, separating each layer with wax or parchment paper. They'll keep in the freezer for up to two months.