Peanut Butter Sandwich Cookies

I know, Christmas cookies are stale and gone... at least they are in my house.  I got as many cookie recipes posted as time would allow in December and the rest will just have to wait until next year.  {Anyone else out there having sugar cravings that just won't subside?  I haven't given in to the temptation to bake any post-holiday sweets yet, but I find myself coming back to these pictures, wishing I had just a couple more to enjoy.}  

Peanut butter and chocolate.  I don't need to explain any further.  Somehow these simple treats end up being some of the most enjoyed cookies.  This is a ginormous recipe used for three families to then gift and enjoy at Christmastime, but can easily be reduced...and can be particularly handy if you happen to have a little chocolate almond bark left over from your holiday baking that you don't want to see through the new year.    

Peanut Butter Sandwich Cookies

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2 boxes Ritz crackers
1- 40 ounce jar Jif peanut butter
2 1/2 bricks {or 60 ounces-weight} chocolate almond bark


Lay out crackers, flat side up.  Fill a large zip bag with peanut butter.  Snip off end and squirt a heaping tsp of peanut butter on crackers.  {sandwich a few crackers and decide if it’s enough or too much peanut butter...continue when satisfied with amount}  Top peanut butter with a second cracker, flat side against peanut butter, sandwiching so peanut butter spreads to edges, but does not squirt beyond the cracker.

Chop chocolate almond bark {each small square cut in quarters}.  Melt HALF the chocolate in double boiler or a two quart sauce pan at a time.  Dip sandwiches with two forks, set on wax paper until set, about half an hour or so.  Store in sealed container.  These freeze well.   










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