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SPREAD 1 tsp. peanut butter on each of 24 of the crackers. Spread 1 tsp. marshmallow cream on each of the remaining 24 crackers. Cover each peanut butter-topped cracker with one marshmallow-topped cracker, marshmallow-side down, to make sandwich.
DIP sandwiches halfway into melted chocolate, then in coconut. Place on large sheet of waxed paper; let stand until chocolate is firm.
STORE in airtight container at room temperature for up to 1 week.