Butterfinger Cookies/Chocolate Covered Ritz Crackers
- 1 pound Chocolate Almond Bark
- 1 box Graham Crackers Or Ritz Cracker 72 Pieces
- 1 jar Peanut Butter 28 Oz By Weight
- Coarse Sea Salt, For Sprinkling (optional)
- Melt almond bark according to package instructions. You can melt it over a double boiler, in the microwave (for 30 seconds at a time, stirring in between each), or in a Crock-pot with a removable ceramic bowl on low heat for 2 hours. When the chocolate is melted remove the bowl from the heat.
- For Butterfinger cookies use Graham Crackers: Cut or break each sheet of Graham Crackers into fourths. They break easily. Spread peanut butter on one and "sandwich" it with another.
- For the Ritz cookies use Ritz Crackers: Spread peanut butter on one cracker and "sandwich" it with another.
- Dip the "sandwiches" in the melted chocolate and place on wax paper to cool. If desired, sprinkle with sea salt before the chocolate hardens. Store in an air tight container. You should have 36 "sandwiches" from either cracker used.
chocolate almond bark, crackers, peanut butter, salt
Taken from tastykitchen.com/recipes/desserts/butterfinger-cookieschocolate-covered-ritz-crackers/ (may not work)