These easy, no bake cookies are a delightful sweet and salty snack. Coated in white chocolate and sprinkled with seasonal sprinkles, they're delicious at any time of year.
Keyword christmas, cookies, crackers, easter, peanut butter, white chocolate
Dietary Restrictions Dairy-Free, Vegetarian
Prep Time 20minutes
Resting Time 30minutes
3/4cupcreamy peanut butter
1/4cup + 2 tablespoonsmarshmallow fluff
1teaspoon sea salt
1cup white chocolate chips
choice of sprinkles/decoration
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.