These cracker cookies are simple and fun to make and yet also yummy. There are so many variations you could try also, depending on your tastes. I found this idea in a “Classroom Treats” book by Hersheys and Pillsbury. I halved the recipe and switched out chocolate because their recipe called for mint chocolate chips, and I’m not a big fan of mint.
Here is what you need:
One sleeve of round crackers (about 34 crackers)
1 Tablespoon of shortening
1 12 ounce pkg. of chocolate chips (I used milk chocolate but you could use any flavor)
Sprinkles, jimmies or toffee bits…(options are endless)
Melt the shortening and chocolate chips in the microwave ( in a microwave safe dish) in 30 second intervals.
When it’s nice and soft, somewhere between creamy and liquid, dip your crackers in and coat with the chocolate. (Tongs would work, but I just used 2 spoons)
Then lay them out on waxed paper, foil or parchment paper. When you are all done dipping them, you can leave them plain or sprinkle what you like on them. I used some spring colored sprinkles but I bet toffee bits would be yummy or crushed m & m’s, chopped peanuts, or even maybe melt some peanut butter chips and drizzle over in a pretty design. The recipe called for mint chocolate chips so if you’re a fan go for those.
Chill in the refrigerator for half an hour, and they are ready to serve! If they won’t be eaten right away, keep them covered in the refrigerator.
These remind me of those shortbread cookies with the chocolate stripes–very rich so you don’t have to eat a lot of them! Hope you enjoy!
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