24 round, buttery crackers (such as Ritz)
1/3 cup creamy peanut butter
6 Regular Campfire Marshmallows, cut in half horizontally
8 oz chocolate almond bark, melted
Rainbow sprinkles for garnish
Line a small baking sheet with wax paper. Place 12 crackers on the prepared baking sheet, bottom facing up.
Spoon peanut butter into a sandwich bag, and snip one of the corners off. Pipe a small amount of peanut butter on each cracker. Top with a marshmallow half. Pipe a small amount of peanut butter on the flat side of each remaining cracker, and gently press down on top of each marshmallow. Place pan in the freezer for about 30 minutes to harden.
Melt almond bark according to package direction. Carefully dip each cracker cookie in the melted chocolate, allowing excess chocolate to drip off. Place coated cookies back on the baking sheet and immediately top with rainbow sprinkles. Let chocolate harden before serving.
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