- 1 box gluten-free Walkers shortbread chocolate chip cookies
- 1 C creamy peanut butter
- 1 bag of white almond bark
- gluten-free sprinkles
Place half the chocolate chip cookies flat side up.
Place peanut butter in a piping bag.
Pipe peanut butter on each cookie.
Top with another cookie.
Dip cookies individually in the melted almond bar then immediately top with sprinkles.
Cool on a silicone baking mat or wax paper then peel off and serve.