Gridiron Greats

• 1/2 cup creamy peanut butter
• 48 RITZ Crackers
• 1/2 cup JET-PUFFED Marshmallow Creme
• 1-1/4 cups semi-sweet chocolate chips, melted
• 1 cup BAKER'S ANGEL FLAKE Coconut

1. Spread 1 tsp.
2. peanut butter on each of 24 of the crackers.
3. Spread 1 tsp.
4. marshmallow cream on each of the remaining 24 crackers.
5. Cover each peanut butter-topped cracker with one marshmallow-topped cracker, marshmallow-side down, to make sandwich.
6. Dip sandwiches halfway into melted chocolate, then in coconut.
7. Place on large sheet of waxed paper; let stand until chocolate is firm.
8. Store in airtight container at room temperature for up to 1 week.

peanut butter, crackers, jetpuffed marshmallow creme, semisweet chocolate chips, s angel

Taken from www.kraftrecipes.com/recipes/gridiron-greats-55422.aspx (may not work)