Makes 20 treats
- 60 Saltine crackers
- 1 cup chocolate-hazelnut spread (such as Nutella)
- 1 1/2 cups milk chocolate chopped into quarter-size pieces (or Wilton Candy Melts)
- 1 cup sprinkles of your choice
Line a cookie sheet with wax paper.
Place 20 of the Saltine crackers flat side up on the prepared cookie sheet. Spread chocolate-hazelnut spread on each cracker and top with another cracker, creating sandwiches. Repeat, adding another layer. Each cookie will have 3 Saltines and 2 layers of chocolate-hazelnut spread.
Melt and temper the chocolate—this recipe explains how to temper chocolate—(or melt Wilton Candy Melts) and pour it into a shallow bowl. Pour the sprinkles into a separate shallow bowl. If these ingredients don't all fit at once, you can refill or top off the bowls as you continue.
Dip the sides of the cookies first into the milk chocolate and then into the sprinkles, sealing the edges. Refrigerate for 30 minutes, or until solid.
From No Bake Makery: More Than 80 Two-Bite Treats Made with Lovin', Not an Oven (Grand Central Life & Style) by Cristina Suarez Krumsick.
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