CHOCOLATE NO BAKE COOKIES WITHOUT PEANUT BUTTER RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Steps:

• Spread a thick layer of peanut butter (about 3/4 of a teaspoon each) on half of the Ritz crackers.  Top with remaining Ritz crackers to create peanut butter cracker sandwiches.
• In a small deep bowl, melt candy melts (or almond bark coating) and shortening together in the microwave per candy melt package directions (typically in 30 second intervals, stirring in between).
• Use a fork to dip each cracker sandwich in the chocolate coating, covering completely, and letting excess coating drip off back into the bowl. Place on a baking sheet lined with wax paper or parchment paper.
• Let dipped cracker sandwiches stand to allow coating to set. Or for quicker setting, chill the dipped cracker sandwiches until the chocolate is set, about 15 minutes.
• Store at room temperature in an airtight container.
• *I usually use Make 'n Mold dark chocolate flavored candy wafers, available at most craft stores. Or, Plymouth Pantry brand chocolate flavored almond bark coating, available in the baking aisle of most grocery stores.
• Chocolate Peanut Butter Ritz Cookies can be made ahead and frozen.  Freeze in a ziploc back or airtight plastic container.