Chocolate Coated Peanut Butter Crackers Recipe -
Chocolate Coated Peanut Butter Crackers Recipe

Chocolate Coated Peanut Butter Crackers

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"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 Edit and Save

Original recipe makes 40 cookies Change Servings


  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 More Reviews

Most Helpful Positive Review
Nov 05, 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!

Most Helpful Critical Review
Nov 23, 2010

This was easy and fun to make but didn't taste as good as I had hoped.

Oct 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!!!

Sep 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.

Dec 23, 2010

These are SO FUN to make. The flavor of these is almost like a Butterfinger. These always are the hit of any cookie tray and I always get asked for the recipe (and really, I've had people shocked when they find out really what's in it) so make sure you bring paper copies of the recipe and at least double the recipe when you make it. This bends to whatever kind of peanut butter you have, wether it's chunky or smooth, and whatever baking chips you have on hand. You don't have to have a double boiler, you can melt the chips in a microwave safe bowl 40 seconds at a time, stirring well at the end of every 40 seconds until it's the right consistancy. I recommend you use a name brand peanut butter if you can, only because with some cheaper peanut butters, they can get liquid-y and sometimes seperate and it's not pretty. This is also good with peanut butter/marshmallow fluff or peanut butter/Nutella. It really is super bendable and really fun to play with. Even adding a teaspoon of extract, like peppermint, to the melted chocolate is a whole other way to make it different. NOTE: You should guesstimate that it's one bag of chips per sleeve of crackers. That's how it usually works out for me.

Jun 15, 2008

I made these last night because I wanted something sweet and fast. These were perfect. I did cheat and used those mini peanut butter sandwich crackers and I also used semi sweet chocolate chips for the coating. So easy and yummy and pretty cute with the mini crackers.

Jan 10, 2004

My kids and I make these every year for Christmas. They are delicious and easy. If your chocolate gets too thick when dipping, you can thin it with a little Crisco.

Feb 22, 2008

yummy!! I used white chocolate and a teaspoon of crisco an dmelted in microwave. very easy


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 39.3 g
  • 13%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 214 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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