This 5-ingredient no-bake cookie recipe is perfect for a quick dessert.
Can’t find cookie butter at the store?
Make your own using our DIY recipe!
Credit: Carson Downing
Spread cookie butter over half of the cracker bottoms.
Top with remaining crackers, bottom sides down.
In a small bowl combine chocolate and shortening.
Microwave 1 minute or until nearly melted, stirring twice.
Dip cracker sandwiches into chocolate mixture to coat, allowing excess to drip off.
Place on prepared tray.
Store in an airtight container in the refrigerator up to 1 week or freeze up to 3 months.
DIY Cookie Butter
In a medium saucepan heat and stir 1/2 cup milk, 3 Tbsp.
coconut oil or canola oil, 1 Tbsp.
packed brown sugar, 1/2 tsp.
pumpkin pie spice, and 1/8 tsp.
salt over medium and whisk until milk is warm and brown sugar is dissolved.
Stir in one 8.8-oz.
Biscoff cookies or 9 oz.gingersnaps, coarsely broken; let stand 15 minutes.
Transfer to a food processor or blender; add 1/2 tsp.
Cover and process or blend until smooth, stopping to scrape sides as needed.
Makes 1 1/2 cups.
2,000 calories a day is used for general nutrition advice.
