Chocolate Peanut Butter Stacks Recipe

If you need a ridiculously easy, no-bake dessert for a party, holiday cookie exchange, or just have a spur of the moment craving for chocolate and peanut butter, this is a perfect recipe. What I love about these little cookie, or cracker, stacks is that they�re salty and sweet, crunchy from the crackers yet creamy from the peanut butter, and gooey from marshmallow creme. Every awesome dessert quality has been rolled up into one little bite-sized bundle. They�re incredibly addictive. Read blog post for chocolate recommendations.

YIELD: 2 DOZEN, YOU CAN EASILY ADJUST THE YIELD

INGREDIENTS:

48 Ritz crackers or buttery golden round crackers
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
1 pound chocolate, coarsely chopped and melted for dipping (see notes in blog post for chocolate recommendations)
holiday sprinkles, optional but recommended 

DIRECTIONS:

1. Line a baking sheet with parchment or wax paper.
2. Lay 24 crackers on a baking sheet; set aside.
3. To a medium bowl, add the peanut butter, marshmallow creme, and stir to combine.
4. Evenly spread a thin (not paper thin, but not too thick either) layer of the peanut butter-marshmallow mixture on the 24 crackers on the baking sheet.
5. Top with the remaining 24 crackers, creating sandwiches; set aside.
6. To a medium microwave-safe bowl, add the chopped chocolate and heat on high power in 15 to 30 second bursts, stirring after each burst, until chocolate can be stirred smooth.
7. Dip each stack into the chocolate using one or two forks, allowing the excess to drip off. Place dipped stacks on baking sheet.
8. Optionally add sprinkles, to taste.
9. Place baking sheet in the fridge or freezer until chocolate has hardened before serving. Stacks will keep airtight at room temp for up to 2 weeks, in the fridge for up to 1 month, or in the freezer for at least 4 months. I store them in the fridge because it’s warm in San Diego and they get a bit too soft at room temp.

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