These White Chocolate Peanut Butter Ritz Cookies are made of Ritz crackers with peanut butter in the middle, dipped in almond bark and sprinkled with festive, Christmas sprinkles.
Cover the counter by your stove with waxed paper.
Assemble the cookies by spreading about 1/2 teaspoon of peanut butter on one side of the Ritz cracker and then gently pressing another cracker on top of the peanut butter to create a sandwich cookie.
Make all cookies accordingly and lay them out, with some space in between on the waxed paper.
It's important to note that depending on how much peanut butter you use, if some crackers break, etc you may get more or less than 100 cookies. That number isn't definitive and could vary somewhat depending on how you personally make the cookies.
Once the cookies are made, place a medium sized pan on the stove.
Grab ONE package of the Almond Bark and drop it on the counter or the kitchen floor to break it into pieces (like you would a bag of ice).
Place the Almond Bark in the sauce pan and turn the heat to medium low.
Add in 1/4 tsp Olive Oil (this will prevent the almond bark from clumping together as it melts) and continually stir the block of Almond Bark as it melts.
It's important that you CONTINUE stirring and never stop until the Almond Bark is completely and totally melted with no lumps remaining.
The minute all of the Almond Bark is melted, remove it from the heat.
It's important that you don't overcook the Almond Bark - otherwise it will harden and crystallize.
Use grilling tongs to gently pick up one of the Ritz cracker cookies and dip it into the melted Almond Bark. Allow some of the excess Almond Bark to drip off lightly before placing it on the waxed paper.
Work quickly but efficiently to dip all of the cookies you can, setting them back on the waxed paper to dry.
Once the cookies are dipped (you should be doing these in batches of 50 at a time) sprinkle them with any Christmas sprinkles you desire.
Repeat this process with the rest of the cookies you have to coat and allow them to sit out on the counter until the Almond Bark is completely dry and hardened.
Store the cookies in an airtight container on the counter for up to 3 weeks or in the fridge for up to 1 month.
Please Note: There are many factors that determine how many cookies this recipe will yield. Depending on how heavily you coat the cookies to how much peanut butter you use, you may get more or less than 100 cookies total. I have given you the total yield I get from this recipe, but that should be used as a guideline only since there is no way to determine if you will get the exact yield as I do.
Also Note: I recommend making this recipe in batches of 50 cookies at a time because the Almond Bark sets up fairly quickly and I find it is easier to work with in smaller quantities rather than all at once.