Chocolate Peanut Butter No-Bake Cookies

And my first-ever blog post!!!

So, this blog is something I’ve had on my mind for years. I have an irrational love for food and all things food-related. But I never actually sat down to pour my thoughts out onto the web. I never felt knowledgeable enough, or good enough at photography, or like anyone would care about my (often nonsensical) thoughts about baking, cooking, or anything else.

And come on! At this point everybody and their mother has a food blog. Who am I to tell people how to eat/cook/bake/do anything at all in their kitchens? These little pangs of self-doubt have worked their way into my brain and convinced me I should give up on the blog before I even start.

But, in addition to loving food, I loooove new projects. I like to be busy. So. . .it’s time. I’ll find the one reason I should start a food blog instead of the million-and-a-half reasons I shouldn’t.

Anyway. The one reason for me to start a blog? THESE COOKIES!!! Everybody needs these cookies little pieces of heaven in their lives.   They’re sweet and salty, crunchy and creamy, chocolatey and peanut buttery. In short, they are everything you could hope and dream for in a cookie. They sort of remind me of a butterfinger, but fancier somehow–if Ritz crackers can ever be fancy. Bonus: they’re no-bake. No oven required. If you can make a peanut butter sandwich you can make them, and you’ll wow everyone at the cookie exchange this Christmas.

Ritz crackers, peanut butter, chocolate.

Does life get better than that?

Chocolate Peanut Butter No-Bake Cookies

2015-10-27 23:00:47

Delicious and super-easy no-bake cookies

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Ingredients

1. 12 ounces chocolate chips
2. 12 ounces chocolate flavored almond bark
3. 1 pound Ritz crackers
4. 2 cups creamy peanut butter
5. chopped peanuts and/or sprinkles for garnish (optional)

Instructions

1. Spread peanut butter on about 60 crackers. Top each cracker with a second to form sandwiches.
2. Melt chocolate chips and almond bark in the top of a double boiler or in the microwave, until smooth. Stir occasionally to make sure the chocolate chips melt.
3. Dip sandwiches into the melted chocolate with a fork; tap the dipped crackers against the side of the double boiler to remove excess chocolate. Place dipped sandwiches on a parchment-lined cookie sheet and sprinkle with garnishes if desired--the chocolate will harden fairly quickly so garnish fast!
4. Pop the cookie sheet into the fridge for about 15 minutes to allow chocolate to harden completely. Serve and enjoy. Store in an airtight container at room temperature for up to three days, or in the freezer for a month.

Adapted from Savor the Flavor of Oregon

Adapted from Savor the Flavor of Oregon

The Itsy-Bitsy Kitchen https://itsybitsykitchen.com/