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.
Evenly space 30 Ritz crackers face down. This will be the cookies “bottom.”
Spoon 1 tablespoon of peanut butter mixture into the center of the cracker. Do not spread the peanut butter to the edges.
Place the “top” cracker, face up. Gently press the cracker down, just until the peanut butter is close to the edge of the crackers.
Refrigerate the cookies on the tray for 25 minutes. In A heat-safe bowl, combine 2 cups of the chocolate chips.
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.
Remove the cookies from the refrigerator. Place 1 cookie at a time in the melted chocolate.
Using a regular dinner fork, flip the cookie over until it is well coated.
Return the sheet pan of cookies to the refrigerator. Chill for 30 minutes.
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