These Chocolate Covered Sandwich Crackers were one of my favorites. I think they taste kind of Nutty Bars, which was one of my favorite and very unhealthy snacks. What can I say? I liked to indulge.
Luckily I don't eat things like that anymore, but when I was making this recipe it was hard not to eat every other one I made. Peanut butter is my weakness!
Just a couple of tips to help you make this easy and stress-free, just like my mom taught me.
1. Chill the sandwiches. It might sound weird, but pop the sandwich crackers in the fridge for about 20 minutes so. This will prevent the peanut butter from becoming a goopy mess when you coat it in chocolate.
2. Use enough almond bark. You'll think you have enough with maybe half a pound of almond bark, but these puppies are pretty big and you'll want enough chocolate to where you're not scraping the bottom of the pot and taking so long the peanut butter will start melting.
3. Coat the sandwiches twice. They will look better aesthetically and the double coating will be a perfect balance of chocolate to cracker to peanut butter ratio. You'll thank me later.
4. Use wax paper. This will prevent the chocolate from getting all over the counters, the stove, and will save you clean up time. Just line a couple of cookie sheets with wax paper and work off of them.