Chocolate Peanut Butter Ritz Cookies

Name: Chocolate Peanut Butter Ritz Cookies
Prep time: 30 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 48 Ritz crackers; ¾ cup creamy peanut butter; 8 ounces Chocolate Almond Bark; 8 ounces semisweet chocolate chips; sea salt flakes

User Reviews

4.4

489 reviews

Good

Prep Time
30 mins
Total Time
30 mins
Servings
24 cookies
Calories
182 kcal
Course
Baked Goods
Cuisine
American, Canadian

Chocolate Peanut Butter Ritz Cookies

Iris Warren

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An easy, no-bake, sweet and salty treat using Ritz crackers. Our family makes these every year for Christmas!

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Ingredients

Servings

48 Ritz crackers
¾ cup creamy peanut butter
8 ounces Chocolate Almond Bark
8 ounces semisweet chocolate chips (I use Guittard brand)
sea salt flakes, optional (I use Maldon sea salt flakes)

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Instructions

In a medium heat-proof bowl, melt the chocolate almond bark and chocolate chips in the microwave on a low setting, stirring regularly. Or set up a double boiler (my preferred method). Take care to not let the chocolate scorch.
While chocolates are melting, line a 15" x 10" rimmed pan with wax paper. Place 24 of the Ritz crackers on the wax paper, leaving an inch of space in between each one.
Place a generous tablespoon (some people think this is too much, use less if you like!) of peanut butter onto the center of each cracker. No need to spread the peanut butter.
Place another cracker on top of the peanut butter and gently press the cracker down a bit at the center of the cracker. This will spread the peanut butter out in between the two crackers. Repeat until you have all sandwich cookies assembled.
Once chocolates have melted, pull the double boiler off the stovetop. Drop a sandwich cookie into the chocolate. Using two forks to maneuver the sandwich cookie, quickly turn the cookie to completely cover it with chocolate. Lift the cookie out with one of the forks, and tap the fork handle lightly on the side of the bowl to force excess chocolate down through the fork’s tines and back into the bowl. Slide the fork outward from the bowl, dragging the bottom of the tines along the rim of the bowl, letting any other excess chocolate drip down the inside of the bowl. Transfer chocolate-dipped cookie onto the wax paper, using a toothpick to aid in sliding the cookie off the fork's tines. Repeat until all cookies are dipped. If the chocolate becomes thick and difficult to work with, simply warm it up a bit more.
If you wish to top the cookies with sea salt flakes or sprinkles, be sure to sprinkle the cookies before the chocolate sets up.

Notes

These freeze really well. Store in a freezer-safe, airtight container with layers of cookies separated by wax paper.
adapted from Mom's recipe box, a family favorite recipe since I was a kid

Nutrition Information

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Serving 1 Calories 182kcal (9%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 3g (15%) Polyunsaturated Fat 9g Sodium 169mg (7%) Fiber 2g (8%) Sugar 7g (14%)