Ritz Peanut Butter Cookies - Rise and Bake with Julie

Prep Time:15

Cook Time:2

Rest Time:10

Ingredients

32 Ritz Crackers 1 sleeve
½ peanut butter creamy
8 oz almond bark

Instructions

Lay out a sheet of parchment paper or wax paper on a baking sheet or the countertop.
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.
Place the almond bark in a microwave-safe bowl and heat in 30-second intervals, stirring after each burst. You can also use a double boiler for a more controlled, gentle melt.
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. 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.

Nutrition

Servings: Cookies

Calories: 162kcal