Chocolate Peanut Butter Ritz Cracker Cookies
Sweet & salty chocolate peanut butter Ritz cracker cookies for holiday cookie tins and Game Day. Quick no-bake treat with dipping tips.
Print
Pin
Servings: 24 cookies
Calories: 146kcal
Equipment
- microwave-safe bowl or glass measuring cup
- Tongs or two forks
- Christmas Tins optional
Ingredients
- 2 sleeves Ritz Crackers 48 crackers
- 1 cup Creamy Peanut Butter*
- 20 ounces Dark Chocolate Melting Wafers or almond bark
Instructions
- Line your cookie sheet with wax paper.
- Spread just under a tablespoon of peanut butter onto the unsalted bottom side of a Ritz cracker, and then add another cracker on top (bottom side facing the peanut butter). You’re basically sandwiching the peanut butter between two crackers.
- Lay all of your peanut butter-filled Ritz crackers out on the wax paper-lined baking sheet.
- Melt your chocolate in a microwave-bowl bowl in the microwave. Heat in 15-20 second bursts at 50% power, and give it a good stir in between each interval until melted.*
- Dip each peanut butter-filled Ritz cracker in the melted chocolate, using two forks or tongs.
- Shake off excess chocolate before placing back on the wax paper-lined cookie sheet to set.
- Leave your chocolate peanut butter Ritz cracker cookies to cool until the chocolate is set. This usually takes about 20 to 30 minutes at room temperature.
Video
Notes
*Use regular creamy peanut butter (like Jif or Skippy). Avoid oily, all-natural peanut butter for this recipe.
*If your melted chocolate is too thick for dipping, add 1 tablespoon melted shortening per 1 cup chocolate to thin it out. You can also use paraffin wax for a hardier, snappier coating.
How do you store chocolate peanut butter Ritz cracker cookies?
Store them in an airtight container at room temperature for 1 week, or in the refrigerator for up to 2 weeks. Layer them between sheets of wax paper or parchment paper, so the chocolate coatings don’t stick together.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 110mg | Potassium: 68mg | Fiber: 1g | Sugar: 8g | Calcium: 15mg | Iron: 0.5mg
Tried this Recipe? Tag us Today!Mention @mellockcuff or tag #fomfrecipes!