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Chocolate Coated Peanut Butter Crackers

Chocolate Coated Peanut Butter Crackers

Barb

Barb

Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
  2. Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
  3. Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
  4. Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.
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Reviews

ABBA21
127

ABBA21

11/5/2008

I make these every Christmas and Halloween! I use a fairly big dollop of peanut butter right in the middle of the cracker and when I top it with the other cracker I smoosh them until the peanut butter is at the edges. I also use almond bark with a teaspoon of shortening. It microwaves great and the shortening makes it smooth and easy to dip. Another tip: Make sure that you get off every bit of excess chocolate or they will be sitting in a little puddle by the time they cool and won't be as attractive. One more thing: These are so easy to decorate! I always use holiday sprinkles, applied right after I dip them while the chocolate is still shiny. Alternatively, I put a little chocolate of a contrasting color (white chocolate if I dipped the cookies in milk chocolate, or vice versa) into a baggie and melt it in the microwave. Then I snip off just the barest corner and squeeze it back and forth over the cookies to make a nice pattern. OR I buy candy food coloring and turn the white almond bark whatever color I like! Hope these tips help someone!

jenny27
74

jenny27

10/29/2008

Yummm!!! These are sooo good! I dipped them in milk chocolate chips melted with a dab of shortening instead of the almond bark and they were amazing! They tasted like the girl scout cookies, I believe they're called "tagalongs" I highly recommend using chocolate instead of vanilla coating as it is so yummy!!!

VOLKSGIRL64
64

VOLKSGIRL64

9/21/2005

This recipe has been passed down from my grandmother to me. These cookies are so easy to make (no baking) and everyone loves them! The only change I make is heating the coating in the microwave. I then drop the cookies in, one at a time, and use a fork to flip and pick them out. The fork allows the excess coating to drip back in the bowl.

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