Choco-PB Sandwiches

This recipe is from my blogger pal Angela over at More Ketchup Please! I saw the recipe on her blog the other day and knew it would be perfect for any leftover almond bark from making Peanut Butter Truffles and Oreo Truffles. Normally we just dip pretzels and Oreos in the leftover chocolate (and sprinkle them with crushed candy canes, yum) but we had Ritz crackers and peanut butter so of course I had to try it out. The verdict: delicious! Worth making for their own sake or to use up extra melted chocolate. Sorry mine are exceptionally ugly, I had very little almond bark left over so they didn't get a very thick coating. Still good though!

A few tips:

-Almond bark's other name is chocolate candy coating and it doesn't actually have almonds in it. It's basically low quality chocolate but is just fine for this type of thing. You can find it in the baking aisle next to the chocolate chips and it basically looks like a very thick chocolate bar and is scored so you can break it into pieces. The grocery store we usually go to doesn't always have it but WalMart does.
-Parchment paper is amazing. You can bake cookies (and biscuits!) on it without them sticking (even without greasing it) and the little sandwiches come off it perfectly! Hop on over to Angie's blog to see what happens if you try making these without parchment paper or wax paper.
-A plastic fork with the middle tines broken off is perfect for lifting the sandwiches out of the chocolate.
-A toothpick works great for nudging the sandwiches off the fork and onto the parchment paper.

Choco-PB Sandwiches

Ritz crackers
peanut butter
almond bark/candy coating

Tear off a big piece of parchment paper and place it glossy side up on your work surface. Spread peanut butter on half of your crackers and top with the other crackers. Don't put it on too thick or you may have trouble keeping the sides together in the warm chocolate! Heat the almond bark according to the package directions and place the sandwiches in the chocolate. Use a spoon to pour chocolate over the top. Lift them out of the chocolate with your plastic fork and tap the fork against the side of the bowl to get off some of the excess chocolate. Place on the parchment paper to set. Store in a covered container at room temperature. They're best if eaten within a few days, which shouldn't be a problem because they're hard to resist!