Recipe By Barb
Published Feb 3rd
Prep - Cook - Additional - Ready In -
Servings 40 cookies Calories 389

Peanut butter-filled crackers with chocolate or white chocolate coating. (The recipe is written using chocolate almond bark, but just substitute the same amount of white chocolate for the white variation.)

Recipe Ingredients

  • ¾ cup peanut butter
  • 2 pounds vanilla flavored confectioners' coating
  • 80 buttery round crackers
  • 2 ¼ ounces colored candy sprinkles

Cooking Directions

  1. 1 Spread approximately 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter "sandwiches".
  2. 2 Melt chocolate-flavored almond bark OR vanilla candy coating in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water.
  3. 3 Dip each cracker "sandwich" in chocolate, allowing excess to drain back into pot.
  4. 4 Place coated crackers on wax paper to cool. Sprinkle with multi-colored sprinkles or other holiday decoration. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place, or refrigerate. These also freeze well.

Nutrition Facts

  • Calories 389
  • Carbohydrate 39.3 g
  • Cholesterol 9.5 mg
  • Fat 24 g
  • Fiber 1 g
  • Protein 6 g
  • Saturated Fat 10.6 g
  • Sodium 213.9 mg
  • Sugar 28.5 g


  1. These are SO FUN to make. The flavor of these is almost like a Butterfinger. These always are the hit of any cookie tray and I always get asked for the recipe (and really, I've had people shocked when they find out really what's in it) so make sure you bring paper copies of the - Read more ...
  2. This was easy and fun to make but didn't taste as good as I had hoped.
  3. I make these every year for Christmas with both chocolate and white chocolate. I apply a thick amount of peanut butter between each cracker and then refrigerate before I dip. It does make a difference because the thick peanut buter doesn't drip into the chocolate. Once dipped and placed on wax paper I add a - Read more ...
  4. I make these every Christmas and Halloween! I use a fairly big dollop of peanut butter right in the middle of the cracker and when I top it with the other cracker I smoosh them until the peanut butter is at the edges. I also use almond bark with a teaspoon of shortening. It microwaves - Read more ...
  5. Yummm!!! These are sooo good! I dipped them in milk chocolate chips melted with a dab of shortening instead of the almond bark and they were amazing! They tasted like the girl scout cookies, I believe they're called "tagalongs" I highly recommend using chocolate instead of vanilla coating as it is so yummy!!!
  6. I made these last night because I wanted something sweet and fast. These were perfect. I did cheat and used those mini peanut butter sandwich crackers and I also used semi sweet chocolate chips for the coating. So easy and yummy and pretty cute with the mini crackers.
  7. This recipe has been passed down from my grandmother to me. These cookies are so easy to make (no baking) and everyone loves them! The only change I make is heating the coating in the microwave. I then drop the cookies in, one at a time, and use a fork to flip and pick them - Read more ...
  8. My family have made these cookies for years! They remind me alot of the Girl Scout cookies. They are very easy to make and so easy to disappear too! We use tongs and a spoon to help coat them. Just allow the extra to run of before placing them on the wax paper.
  9. My kids and I make these every year for Christmas. They are delicious and easy. If your chocolate gets too thick when dipping you can thin it with a little Crisco.

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