And my first-ever blog post!
This blog has been percolating in my mind for years. I have an unabashed love for food and everything that surrounds it—cooking, baking, tasting, photographing, and sharing. Still, I hesitated to start because I doubted my skills, worried my photos weren’t good enough, and wondered whether anyone would care about my sometimes random thoughts on recipes and kitchen experiments.
Let’s be honest—there are a lot of food blogs out there. That made me question whether I had anything new to offer. Those doubts kept whispering that I should give up before I began.
But I also love new projects and staying busy. So I decided to focus on the one good reason to start this blog instead of the many reasons not to: food brings joy, and sharing it with others is worth the risk. If nothing else, it’s a place to document recipes I love and experiments I want to remember.
The perfect reason to begin? THESE COOKIES.
They’re little pieces of heaven: sweet and salty, crunchy and creamy, chocolatey and peanut-butter-forward. Think Butterfinger vibes but simpler and somehow more festive—especially if you’re using Ritz crackers. Best part: they’re no-bake. No oven required. If you can make a peanut butter sandwich, you can make these, and they’re guaranteed to be a hit at any cookie swap.
Ritz crackers, peanut butter, chocolate.
Does life get better than that?
- 12 ounces chocolate chips
- 12 ounces chocolate-flavored almond bark
- 1 pound Ritz crackers
- 2 cups creamy peanut butter
- Chopped peanuts and/or sprinkles for garnish (optional)
- Spread peanut butter on about 60 crackers. Top each cracker with a second to form sandwiches.
- Melt the chocolate chips and almond bark in the top of a double boiler or in short intervals in the microwave until smooth, stirring occasionally to combine.
- Using a fork, dip each sandwich into the melted chocolate, tapping the fork against the side of the pot or bowl to remove excess chocolate. Place dipped sandwiches on a parchment-lined sheet and quickly sprinkle with garnishes if desired—the chocolate sets fast.
- Chill the sheet in the refrigerator for about 15 minutes to allow the chocolate to harden completely. Serve and enjoy. Store in an airtight container at room temperature for up to three days, or freeze for up to a month.
