Real talk–I’m about to show you the best/easiest dessert ever.
Here’s whatcha need:
Reduced fat Wheat Thins (80 for a total of 40 sandwiches)
1 cup peanut butter
12 oz. semi-sweet bakers chocolate (or chocolate chips)
12 oz. white bakers chocolate (or chocolate chips)
Prep a baking sheet by placing parchment paper on it.
Wheat thins aren’t flat–they have a curve. Spread a small bit of peanut butter on the concave side of the Wheat Thin. Then make a sandwich my placing another Wheat Thin on top. Lightly squeeze. If peanut butter squeezes out, you did a good job! The more the better–just scrape off the edges with a knife.
Once you’ve made all of your sandwiches, melt your white chocolate. Place your chocolate in a shallow, microwave-safe bowl. Microwave until melted and smooth–don’t over cook! You can also use a double boiler if you’re patient. But I’m not. So I use a microwave.
Dip your sandwiches a little over halfway into the chocolate and gently place on yer baking sheet with paper. I like dipping on a diagonal. I think it looks classy. Well, as classy as Wheat Thins dipped in chocolate can look.
Once you have dipped all of your sandwiches, let them harden. I put them in the freezer for five minutes…because I’m incredibly impatient. Have I mentioned that before?
Once the white chocolate is hardened, it’s time to melt your semi-sweet chocolate and repeat. This time, dip the other side of the sandwich.
The idea is to make them look pretty, but sometimes you mess up (see my “whoops”).
Place the sandwiches in an air-tight container. I suggest placing small pieces of parchment paper in-between the layers of sandwiches so they stay pretty.
These desserts are perfect for bridal showers, baby showers, impressing friends, bad days, movie nights, peanut butter cravings, bad breakups, etc, etc.