Chocolate Ritz Cookies (Print Version)

# Ingredients:

01 - 48 Ritz crackers.
02 - 1/2 cup creamy peanut butter.
03 - 1/2 cup marshmallow creme.
04 - 1 pound chocolate for dipping.
05 - Holiday sprinkles (optional).

# Instructions:

01 - Begin by covering your baking sheet completely with parchment paper to prevent any sticking during the process.
02 - Carefully arrange twenty-four Ritz crackers in neat rows on the prepared baking sheet, leaving space between each.
03 - In a medium bowl, combine peanut butter and marshmallow creme, mixing thoroughly until completely smooth and blended.
04 - Using a knife or spatula, evenly spread a generous layer of the peanut butter mixture onto each cracker.
05 - Place another Ritz cracker on top of each spread cracker, pressing down very gently to create sandwich stacks.
06 - In microwave-safe bowl, heat chocolate in short bursts, stirring between each until completely melted and smooth.
07 - Carefully dip each cookie stack into melted chocolate, using forks to coat completely and let excess drip off.
08 - While chocolate is still wet, decorate tops with festive holiday sprinkles if desired for extra appeal.
09 - Place dipped stacks in refrigerator and let chill until chocolate coating becomes completely firm and set.

# Notes:

01 - Keeps 2 weeks at room temp.
02 - Stores 1 month in fridge.
03 - Freezes 4 months.

Back