Let me backtrack. After a week of the flu and another week recovering from the flu, I’m still waiting for my appetite and taste buds to return to normal. The flu is evil in so many ways, but I never expected it to alter my eating this dramatically.
Pretty much, I’ve wanted two things since the fever broke: sushi and truffles. When the fever was raging, all I wanted was Coke Slurpees. So basically, any healthy eating habits have gone right out the window.
As I try to build back my love of veggies and anything that’s not sushi, I’m tapping into my biggest love, peanut butter with chocolate, to see what happens.
These babies are inspired by one of my childhood food loves. Every morning for breakfast, I used to eat Ritz crackers with peanut butter along with a cup of Ovaltine. It was a breakfast of champions, and I still love that particular meal. It’s perfect for anyone young, or young at heart.
Now, to these: they’re made up of egg-free peanut butter cookie dough, which is generously sandwiched between two Ritz crackers and then dipped in chocolate. So basically, it’s the candy version of my favorite cracker sandwich. If you want to up the peanut butter ante, you’ve gotta go with cookie dough. And egg-free dough means you can eat as you build these happy bites of joy!
When you dip, you’ve got to use melting chocolate. I used the Ghirardelli brand, but any brand will do. If you use regular chocolate, it could seize up. Plus, it’s very hard to dip delicate Ritz crackers into thicker chocolate.
The outcome here is a snack that any kid or adult will love. As for me, all this is in the pursuit of getting back my pre-flu taste buds. I can’t think of a better way to go!
Ingredients
Instructions