I’ve always said there’s nothing like a good saltine cracker. Sometimes they just hit the spot. Add some peanut butter, and you’ve got a classic go-to snack or lunch for our kids. Add chocolate, and, well … you’ve got pure bliss on your hands.
My husband said I should tell y’all that these Chocolate Covered Peanut Butter Crackers are a gourmet marvel. Gourmet? Um … not sure if saltines combined with anything can be categorized as such. But a marvel? Perhaps so. If nothing else, it’s a marvel that they require so little effort, with simple ingredients, to create such a lovely treat. For all the Girl Scout cookies lovers out there, they taste just like Peanut Butter Patties. No lie. Try it. Soon. Then share the love with your friends at the next party and just see what happens.
I feel I must apologize for the abundance of chocolate dipped things as of late. I am cooking other things that involve no chocolate or dipping whatsoever. Really, I am. But I recently discovered Merckens chocolate, and that, combined with an electric fondue pot, I’ve felt the need to cover things with chocolate. Like a lot. I find myself innocently sitting around, and then think all of a sudden “Hey, I could dip this in chocolate.” And so I do. Merckens makes some fantastic melting chocolate. The electric fondue pot is an excellent tool for keeping said chocolate at a constant melty temperature. Plus, if all chocolate isn’t used, or you need to temporarily stop chocolate dipping production, just turn the fondue pot off, cool, cover, and come back to it later.
(Nope, this is not a sponsored post of any kind. I just like to share what I learn along the way.)
Enjoy this sweet little treat, y’all!
- 40 saltine crackers (I like Zesta for this.)
- ¾ cup creamy peanut butter, approximately
- 12 ounces, weight semi-sweet or dark chocolate for melting (There will be leftover, but chocolate needs to be deep enough to dip.)
- Line baking sheet or tray with wax paper or silicone mat, and create space in refrigerator for tray to fit for a short time.
- Melt chocolate according to packaging directions. If using an electric fondue pot, gradually melt on low heat, stirring occasionally until smooth. Leave fondue pot setting on low, checking consistency and stirring occasionally throughout process.
- Make peanut butter crackers by evenly spreading about 1½ teaspoon on one side of a saltine cracker then top with another saltine cracker. Repeat until complete.
- Place peanut butter cracker into the melted chocolate, using a fork flip over, gently lift out and let excess chocolate drip off. Carefully slide onto waxed paper lined baking sheet.
- When all crackers are dipped, place tray in refrigerate for about 10-15 minutes or until chocolate hardens. Serve right away, or store covered until ready to devour. (Or if you’re like me, hide, I mean store, in the vegetable drawer of the fridge behind the broccoli.)