1-1/2 c. peanut butter
1-1/2 jars (7 oz.) marshmallow cream
1 (24 oz.) chocolate almond bark
2 c. chocolate chips
Mix peanut butter and marshmallow creme and spread on Ritz crackers.
Put another Ritz cracker on top. Freeze on cookie sheet. Melt
almond bark and chocolate chips together. Dip frozen Ritz crackers
into chocolate. Put on wax paper with tongs to dry. When dry,
freeze in zip lock freezer bags.
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