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Chocolate Covered Peanut Butter Crackers
Food & Drink
40 saltine crackers
¾ cup creamy peanut butter, approximately
12 ounces, weight semi-sweet or dark chocolate for melting (There will be leftover, but chocolate needs to be deep enough to dip.)
Line baking sheet or tray with wax paper or silicone mat, and create space in refrigerator for tray to fit for a short time.
Melt chocolate according to packaging directions. If using an electric fondue pot, gradually melt on low heat, stirring occasionally until smooth. Leave fondue pot setting on low, checking consistency and stirring occasionally throughout process.
Make peanut butter crackers by evenly spreading about 1½ teaspoon on one side of a saltine cracker then top with another saltine cracker. Repeat until complete.
Place peanut butter cracker into the melted chocolate, using a fork flip over, gently lift out and let excess chocolate drip off. Carefully slide onto waxed paper lined baking sheet.
When all crackers are dipped, place tray in refrigerate for about 10-15 minutes or until chocolate hardens. Serve right away, or store covered until ready to devour.
I like using Ritz or Town House crackers for the recipe also. Totally up to your preference.