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?
- 12 ounces chocolate chips
- 12 ounces chocolate flavored almond bark
- 1 pound Ritz crackers
- 2 cups creamy peanut butter
- chopped peanuts and/or sprinkles for garnish (optional)
- Spread peanut butter on about 60 crackers. Top each cracker with a second to form sandwiches.
- 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.
- 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!
- 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.
Tessa says
YUMMY YUMMY YUMMY
Kelsie says
Yummy is exactly right!
Carol Meltebeke says
What a Great blog!!!!!!!!!!!!! I think you should come to my house and bake for me!!!
Kelsie says
Thank you, Carol! I will bake for you any time 🙂
Carol Meltebeke says
we just received the best surprise package in the the mail!!!!!! Both of them tasted awesome!! We can be your official tasters anytime. GREAT JOB!!!
Kelsie says
I’m glad they got there. I will have more to send in the future, I’m sure 🙂
Carol Y says
Awesome!! I always look forward to tasting your wonderful creations when you are in town!
Kelsie says
And I love sharing them 🙂
Bev says
Did someone say “chocolate, peanut butter, brownies”? Well done Kelsie!
Kelsie says
Thank you, Bev!
Jeanne Dorr says
You sent us these cookies last year at Christmas and I had to hide them from my kids! Lindsay would look all over until she found them…..they’re great!
Kelsie says
OMG they’re so good. I hide them too :), but I hide them from myself.
Rosemary says
I made the Chocolate Peanut Butter Cookies today…so good and so easy! Thanks for the recipe Kelsie!
Kelsie says
Yaaay! I’m so glad you made them AND liked them. 🙂