Can you believe that it is “Back to School” time already? It seems like summer break just started! To celebrate the beginning of a new year, we had all our students from the school of preaching over for a cookout last weekend. We grilled hamburgers & hotdogs for the main course with sides of my favorite potato salad, coleslaw, and baked beans. For dessert, I made a platter with various cookies. One of the favorite new recipes of the evening were these No Bake Girl Scout Tagalong Cookies. They were easy to make and froze beautifully.
If you follow the blog, you’ve heard me say it before, but don’t skimp on the melting chocolate. There’s no comparison in the taste of cheap bark and something good like the Ghiradelli Chocolate Melting Wafers. Just a minute or so in the microwave and you have the most smooth, velvety melted chocolate. Perfect way to surround this peanut butter cookie!
- 3/4 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 box vanilla wafer cookies
- 24 ounces chocolate candy coating (I used Ghiradelli Melting Wafers)
Combine peanut butter, powdered sugar and vanilla.
Stir until well combined,
Top each vanilla wafer with approximately 1 teaspoon of peanut butter mixture.
Refrigerate peanut butter wafers for at least an hour.
Prepare candy coating according to package directions.
Coat each peanut butter wafer with candy coating.
Shake off excess.
Allow to set up before serving.
Recipe from: Plain Chicken