• December 19, 2014

Chocolate plus peanut butter equals delicious

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Posted: Wednesday, August 21, 2013 4:30 am

Blue Bell brought a new ice cream flavor by the office Tuesday — chocolate peanut butter. It’s chocolate ice cream with peanut butter ribbons and peanut butter chunks and it’s delicious.

It’s headed to stores next month, but you don’t have to wait to enjoy the flavor it evokes.

You can grab a Reese’s peanut butter cup, the treat that inspired the new flavor, or you can try a treat my great-grandmother used to serve.

Eating the ice cream Tuesday brought back memories from her kitchen in Birmingham, Ala. I’d help her make peanut butter crackers with Ritz — because the buttery flavor pairs with peanut butter better than saltines, she told me — until we’d make an entire sleeve of sandwiches.

Then we’d pull out the double boiler and melt chocolate almond bark or chocolate chips if that’s what she had on hand, coating each peanut butter cracker sandwich in the gooey, sweet chocolate.

Each dipped treat went on a baking tray lined with waxed paper to cool, and because we never had the patience to wait for nature, she’d put the first two in the freezer to harden faster — one for me and one for her.

Once we’d finished and cleaned up our mess, I’d sit with Mamaw and drink Pepsi out of a coffee mug while we waited for the rest of the delicious treats to cool.

Because even though we got the first bites of the batch, one taste just wasn’t enough.

Chocolate covered peanut butter cracker sandwiches

  • ¾ cups peanut butter
  • 80 Ritz crackers
  • 2 pounds chocolate-flavored almond bark

Spread about 1 teaspoon peanut butter on each of half of the crackers. Top with remaining crackers to make peanut butter “sandwiches.”

Melt chocolate-flavored almond bark in the top of a double boiler over hot, not boiling, water. Reduce heat and keep chocolate in top of double boiler over simmering water. (You can also melt almond bark in the microwave, by heating it in 30-second increments, stirring between each one, until melted.

Dip each cracker “sandwich” in chocolate, allowing excess to drain back into pot.

Place coated crackers on wax paper to cool. Allow coating to completely set, placing in refrigerator for 15 minutes, if necessary. Store between layers of wax paper in cool, dry place or refrigerate.

These also freeze well.

Makes: 40 cracker sandwiches

Note: You can also use white chocolate or vanilla flavored almond bark or candy melting chips to coat the peanut butter crackers.

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