CHOCOLATE PEANUT BUTTER RITZ COOKIES
Line an 18x13 sheet pan with wax paper. In a mixing bowl, stir together the peanut butter and the powdered sugar until smooth.
STEP ONE
Evenly space 30 Ritz crackers face down. This will be the cookies “bottom.”
STEP TWO
Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
STEP THREE
Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers.
STEP FOUR
Refrigerate the cookies on the tray for 25 minutes. In A heat-safe bowl, combine 2 cups of the chocolate chips.
STEP FIVE
Microwave the chocolate chips for 30 seconds at a time, stir after each interval, until melted. Add the remaining chocolate chips, stir until the chocolate is smooth.
STEP SIX
Remove the cookies from the refrigerator. Place 1 cookie at a time in the melted chocolate.
STEP SEVEN
Using a regular dinner fork, flip the cookie over until it is well coated.
STEP EIGHT
Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes.
STEP NINE