White Chocolate Peanut Butter Cookie Sandwiches

INSTRUCTIONS

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1. Separate PEEPS and set aside.
2. Break graham crackers in half and set aside.
3. Line a baking sheet with wax paper.
4. Mix peanut butter and caramel sauce together. Spread about 1 tablespoon on half of the graham crackers and top with remaining graham crackers.
5. Melt almond bark in the microwave at 30 second intervals, stirring in between until smooth, about 2 minutes.
6. Dip cookie sandwiches in melted almond bark, coating on all sides. Place on wax paper and place a PEEP on top, pressing gently to adhere.
7. If you would like to make these cookies on a stick, carefully insert a cookie stick between each graham cracker.
8. Place in the refrigerator or freezer for 5-10 minutes or until almond bark has set. Serve immediately or wrap in cellophane wrappers or plastic wrap.