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| Butterfinger Cookies by Melissa Bauska |
 These cookies are a favorite at our home. They are good anytime of the year, but I love to put them on the cookie plates I give to friends. |
| 1 pound vanilla almond bark 1 package (12 ounces) semi-sweet chocolate chips 1 box (16 ounces) round buttery crackers (like Ritz) 1 small jar creamy peanut butter |
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| In a medium-sized saucepan, melt almond
bark and chocolate chips over medium heat. Stir often to prevent scorching.
While mixture is melting, spread peanut butter between two crackers, forming a
sandwich. Do this for the entire box. When mixture is melted, dip each cracker
sandwich into the chocolate mixture using kitchen tongs. Place each cookie on a
waxed paper-lined cookie sheet and chill. Makes about 65 cookies. |
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