Ingredients:

100 round buttery salted crackers such as Ritz

1-1/2 c. creamy peanut butter

24 oz. chocolate/white almond bark

Directions:

1. Lay out wax paper to put finished cookies on. If you are in a hurry you can do this on cookie sheets so you can stick the cookies in the fridge/freezer to set up. Otherwise just lay the wax paper on your counter. It will only take about 20 minutes to set up on the counter.

2. Place about a 1/2 tablespoon of peanut butter on a cracker and spread out. Top with another cracker. Do this until all crackers are gone.

3. Melt almond bark in a double boiler until all lumps are out. If you don't have a double boiler you can do this in the microwave, making sure to stir frequently so it doesn't scorch. It just doesn't harden up if you use the double boiler.

4. Drop a sandwich cookie into the chocolate. Make sure it's covered, then remove with a fork. Drag fork along the edge of the double boiler to scrape of excess almond bark. Place cookie on wax paper. Repeat until all cookies have been dipped.

5. Place in container and store in air tight container. These also freeze great! Place wax paper between the layers of cookies.

Bon Appetit!