Instructions

• In a mixing bowl, combine 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract; whisk until smooth.
• Arrange the 32 Ritz crackers into 16 pairs. Spread the peanut butter mixture evenly onto 16 crackers (one per pair) and top each with the remaining cracker to form 16 sandwiches.
• Place the sandwiches in a single layer on a baking sheet and freeze for 5–10 minutes, until firm.
• While the sandwiches chill, melt 2 cups semi-sweet chocolate chips. Use a double boiler (stirring until smooth) or microwave on full power in 30-second intervals, stirring between intervals, until melted and smooth.
• Put 2 cups powdered sugar in a wide, shallow bowl.
• Working with chilled sandwiches, one at a time use a fork or your hands to dip each sandwich into the melted chocolate so it is completely coated. Allow excess chocolate to drip back into the bowl.
• Immediately place the chocolate-coated sandwich into the powdered sugar and roll or toss to coat completely. Transfer the coated cookie back to the baking sheet. Repeat until all sandwiches are coated.
• Let the chocolate set at room temperature until firm. Store the cookies in an airtight container at room temperature.