It only takes 3 ingredients to make these NO BAKE Peanut Butter Ritz Cracker Sandwich Cookies. They are an easy, copycat version of Tagalong Cookies and absolutely delicious.
Spread 30 of crackers with about 2 teaspoons each of peanut butter and top with additional cracker.
Chop up chocolate into small morsels. Melt chocolate, in 30 second intervals, in microwave, stirring between heating and until smooth.
Use a fork to dip each cookie into chocolate and then tap on side of bowl to shake excess off. Place on wax paper to harden and set.
Once cookies are set up, store in an air tight container for up to 5 days in the refrigerator. These cookies can also be frozen for up 1 month.
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Notes
Butter Crackers: Ritz Crackers are traditional, but I opt for a brand without hydrogenated oils.
Peanut Butter: I do find that the shelf stable natural peanut butter is best for these cookies. The refrigerated natural peanut butter is a bit runny and won't spread on the butter crackers quite as thick.
Chocolate: Almond bark is traditional, but I find real chocolate more flavorful and better suited to these cookies.