RITZ PB 'n Marshmallow "Cookies"
1.Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
2. Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
3. Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles.
4. Refrigerate 10 min. or until chocolate is firm.
Shop Ingredients
Directions
1.Mix peanut butter and marshmallow creme until blended. Roll into 24 (1-inch) balls.
2. Place 24 crackers, top sides down, on wax paper-covered baking sheet; top with peanut butter balls. Cover with remaining crackers, gently pressing top crackers into balls to flatten slightly.
3. Dip "cookies," one at a time, halfway into chocolate; shake gently to remove excess chocolate, then return "cookie" to baking sheet. Top with sprinkles.
4. Refrigerate 10 min. or until chocolate is firm.