Ingredients
1 jar (18 ounces) peanut butter1 package (14.3 ounces) graham crackers, broken into rectangles1-1/2 pounds milk chocolate candy coating, coarsely chopped
Preparation
Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm.
In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off.
Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.
