1 jar peanut butter
1 box Ritz crackers
2 lbs. white chocolate

Spread peanut butter between 2 Ritz crackers, neatly so that there is no over hanging peanut butter; set aside.

Warm white chocolate in double boiler until just melted. Dip the peanut buttered crackers into the chocolate just deep enough to cover bottom and sides. Cool on wax paper and then repeat process, dipping the opposite side. Cool on wax paper. Store in air tight container, if they last that long. Cookies may be made ahead of time and stored in the freezer.