Ingredients

• Town House Light Buttery Crackers (or buttery cracker of your choice, I chose this one because it was low in fat, calories and sodium….and didn’t contain high fructose corn syrup, a.k.a. the enemy)
• Natural creamy peanut butter (I use Skippy because you don’t have to refrigerate it)
• Ghirardelli 60% cacao chocolate chips

How-To

1. Spread peanut butter on one side of the crackers.
2. Place a cracker on top of the peanut butter to make a peanut butter cracker sandwich.
3. Melt the chocolate chips on a double boiler (in a glass bowl on top of simmering water in a pot).
4. Dip the peanut butter crackers in the chocolate and place on parchment paper or non-stick aluminum foil.
5. Place in the refrigerator to harden.
6. Eat either chilled or at room temperature.

mini bbq beef pies

from Amy @ Living Locurto

I think I’ll make these instead of the mac and cheese …