Ritz Bits Peanut Butter 3oz (85g)

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Melt chocolate in the microwave at 50% power. Place chocolate wafers or candy melts in a microwavable bowl. Microwave for 1 minute. Stir. Continue microwaving in 30 second increments, stirring between each heating, until the chocolate is smooth for dipping. In a large bowl, sift in the all-purpose flour, whole-wheat flour, cake flour, and baking powder. Add sugar and salt. Mix until well-combined. This process can get messy so I recommend laying down newspaper on your kitchen counter before you start dipping to make clean up as easy as the recipe itself. Milk chocolate wafers or candy melts(almost any type of chocolate can be used for dipping. Milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, or chocolate almond bark can also be used with 2 tablespoons shortening or canola oil)

Melt chocolate in the microwave at 50% power. Place chocolate wafers or candy melts in a microwavable bowl. Microwave for one minute. Stir. Continue microwaving in 30 second increments, stirring between each heating, until the chocolate is smooth for dipping. You can also use a saucepan with a double boiler. TO FREEZE: Make sure your chocolate is fully set, then place them in an airtight, freezer-safe container.It’s difficult to say exactly how much salt it would take to poison your dog. There are many variables, including their size, health, and how much water they drink. For instance, a small dog who is dehydrated and has kidney disease will likely become ill sooner than a large, healthy dog without kidney issues. Coconut Pecan Cookie Bars– Simply layer ingredients in a pan, and magically these bars bake into a chewy, chocolatey treat. Use a double boiler method. I prefer to use a double boiler method for melting the chocolates – because it’s super reliable, ensures there’s no scorching. If you don’t own a double boiler, create one with a saucepan and heat-proof bowl. A microwave also works, just be sure to heat slowly and gently in intervals, stirring the chocolates often.

If you'd like to use melted chocolate chips instead of chocolate wafers, add 1-2 tablespoons of shortening or canola oil to thin it out a little. If you’re not making them for Christmas, you can easily omit the red and green sprinkles. Or use red and white for Valentine’s, pastel for Easter, and so forth. The flavors here are similar to my popular go-to five-minute dessert No-Bake Crispy Chocolate Peanut Butter Bitesbut that layer of dipped chocolate gives them a fancier look. We have so many cookie recipes that we love in our family, it’s always hard to decide which one to make! Here are a few of our favorites. But if you just can’t resist and end up popping one of these salty, crispy, sweet delights in your mouth before the chocolate’s totally hardened, I promise not to tell.

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My experimentation with this festive treat led to two variations of filling flavors.Both flavors turned out so good! I think the caramel ones taste like a caramel Twix bar, and the peanut butter ones taste like a white chocolate Reese’s peanut butter cup. I can’t decide which I like better. You will have to try them and let me know which is your favorite! In a medium heat-proof bowl, melt the chocolate almond bark and chocolate chips in the microwave on a low setting, stirring regularly. Or set up a double boiler (my preferred method). Take care to not let the chocolate scorch. Preheat the oven to 375°F. Line a cookie sheet with parchment paper or a silicone baking sheet ( like these ones). Set aside. Our favorite thing is to top them with festive sprinkles and munch away during the holidays and if we're feeling elfish, gift some as well ;). How to store