½ cup creamy almond butter
30 Milton’s Organic Himalayan Salt Crackers
1 cup white or milk chocolate chips
Spread almond butter on half of the crackers.
Top with remaining crackers to make sandwiches
Refrigerate until firm.
Melt chocolate in a double boiler over simmering water (or a microwave).
Dip sandwiches into the chocolate and allow excess to drip off.
Place on waxed paper to dry.