Ingredients
The following ingredients have 4 Servings
- 3/4 cup creamy peanut butter
- 1/4 cup + 2 tablespoons marshmallow fluff
- 1 teaspoon sea salt
- 36 Ritz crackers
- 1 cup white chocolate chips
- choice of sprinkles/decoration
Instruction
- Spread about 2 teaspoons of peanut butter onto one side of a Ritz cracker, trying to leave a divot in the center.
- Sprinkle a small pinch of sea salt over the peanut butter. Fill the divot with 1 teaspoon of marshmallow fluff and top with another Ritz cracker.
- Continue in this method until you have 18 sandwich cookies. Transfer the cookies to a wire cooling rack.
- Place the white chocolate chips into a microwaveable bowl and heat on high in 10 to 15 second intervals, stirring after each. Continue to microwave the chips until they are fully melted and the consistency is smooth and creamy.
- Spoon a scant tablespoon of white chocolate over each cracker and spread to the edges with the back of a spoon so that the chocolate runs over the sides.
- Sprinkle each cookie with your favorite sprinkles and let sit until the chocolate has hardened. Store in an airtight container with sheets of parchment paper separating each layer. Cookies should last 2-3 days.
