White Chocolate PB Cookies

White Chocolate PB Cookies

Makes 50 cookies


  • 100 round buttery salted crackers, such as Ritz
  • 1-1/2 cups of Good Spread
  • 24 oz. chocolate/white almond bark



      1. Lay out wax paper to put finished cookies on. If you are in a hurry you can do this on cookie sheets so you can stick the cookies in the fridge/freezer to set up. Otherwise just lay the wax paper on your counter. It will only take about 20 minutes to set up on the counter.

      2. Spread a little Good Spread on one cracker, then top with another cracker and dip in the white chocolate.

      3. Use a fork to lift the crackers out of the chocolate, and let harden on wax paper.

      4. Enjoy! (Wasn't that easy?) These also freeze really well!  Special thanks to Mark's mother-in-law, Sonja Rogers, for the recipe!

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