I've tried these twice so far - soooo addictive.
SUPER EASY DARK CHOCOLATE AND PEANUT BUTTER CRACKER COOKIES
INGREDIENTS:
* Town House Light Buttery Crackers (or buttery cracker of your choice) {From the poster: "I chose this one because it was low in fat, calories and sodium….and didn’t contain high fructose corn syrup, a.k.a. the enemy}." (My note: I used Stoned Ground Wheat Crackers, low sodium)
* Natural creamy peanut butter {From the poster: "(I use Skippy because you don’t have to refrigerate it}" (My note: I used HT natural, lightly salted peanut butter, both crunchy and smooth).
* Ghirardelli 60% cacao chocolate chips (My note: I did some with Ghirardelli semi-sweet chocolate, chopped, and some with Dove milk chocolate)
DIRECTIONS:
1. Spread peanut butter on one side of the crackers.
2. Place a cracker on top of the peanut butter to make a peanut butter cracker sandwich.
3. Melt the chocolate chips on a double boiler (in a glass (or stainless steel) bowl on top of simmering water in a pot).
4. Dip the peanut butter crackers in the chocolate and place on parchment paper or non-stick aluminum foil. (My note: I used regular foil)
5. Place in the refrigerator to harden.
6. Eat either chilled or at room temperature.
http://chocolateandcarrots.com/2011/01/super-easy-dark-chocolate-peanut-butter-cracker-cookies
SUPER EASY DARK CHOCOLATE AND PEANUT BUTTER CRACKER COOKIES
INGREDIENTS:
* Town House Light Buttery Crackers (or buttery cracker of your choice) {From the poster: "I chose this one because it was low in fat, calories and sodium….and didn’t contain high fructose corn syrup, a.k.a. the enemy}." (My note: I used Stoned Ground Wheat Crackers, low sodium)
* Natural creamy peanut butter {From the poster: "(I use Skippy because you don’t have to refrigerate it}" (My note: I used HT natural, lightly salted peanut butter, both crunchy and smooth).
* Ghirardelli 60% cacao chocolate chips (My note: I did some with Ghirardelli semi-sweet chocolate, chopped, and some with Dove milk chocolate)
DIRECTIONS:
1. Spread peanut butter on one side of the crackers.
2. Place a cracker on top of the peanut butter to make a peanut butter cracker sandwich.
3. Melt the chocolate chips on a double boiler (in a glass (or stainless steel) bowl on top of simmering water in a pot).
4. Dip the peanut butter crackers in the chocolate and place on parchment paper or non-stick aluminum foil. (My note: I used regular foil)
5. Place in the refrigerator to harden.
6. Eat either chilled or at room temperature.
http://chocolateandcarrots.com/2011/01/super-easy-dark-chocolate-peanut-butter-cracker-cookies
