- Spread 30 crackers on a parchment-lined baking sheet. Spoon about 1/2 teaspoon of peanut butter into the center of each cracker. Top with a clean cracker, lightly pressing down. You should have a total of 30 cookies.
- Place the baking sheet into a freezer for 7-10 minutes to allow the peanut butter to slightly harden.
- In the meantime, in a microwave-safe bowl, microwave the white chocolate in 20-second increments, stirring after each increment until completely melted and smooth. If the chocolate is too thick, add 1-2 Tablespoons of coconut oil.
- Working quickly, dip one side of the cookie into the melted chocolate. Alternatively, using a spoon spread some of the melted chocolate over the cookie. Immediately cover with sprinkles and place flat on a cookie sheet. Repeat with the remaining crackers.
- Leave the cookies on the baking sheet until the chocolate has set, about 1 hour. Then transfer into an airtight container and keep refrigerated for about a week.
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