Peanut Butter Sandwich Cookies

Lay out crackers, flat side up. Fill a large zip bag with peanut butter. Snip off one end and squirt a heaping teaspoon of peanut butter on crackers. (Sandwich a few crackers and decide if it’s enough or too much peanut butter. Continue when satisfied with amount.) Top peanut butter with a second cracker, flat side against peanut butter, sandwiching so peanut butter spreads to edges but does not squirt beyond the cracker.

Chop chocolate almond bark (each small square cut in quarters). Melt half the chocolate in double boiler or in a 2-quart sauce pan. Dip sandwiches with 2 forks, set on wax paper until set, about half an hour or so.

Repeat melting and dipping with remaining half of chopped chocolate almond bark. Store in a sealed container.

These freeze well.

Recipe makes about 130 sandwiches.