Chocolate Peanut Butter Ritz Cookies
User Reviews
4.4
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Prep Time
30 mins
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Total Time
30 mins
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Servings
24 cookies
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Calories
182 kcal
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Course
Baked Goods
Chocolate Peanut Butter Ritz Cookies
Description
This recipe uses classic Ritz crackers as a base, sandwiching creamy peanut butter between pairs. The assembled sandwiches are then individually dipped into a melted blend of chocolate almond bark and semisweet chocolate chips, creating a smooth chocolate coating that hardens after cooling or freezing. The combination of salty crackers, rich peanut butter, and chocolate coating offers a balance of textures and flavors. A finishing option is to sprinkle sea salt flakes on top before the chocolate sets for contrast.
The cookies can be prepared by melting the chocolates gently in a microwave or a double boiler to avoid burning, and the peanut butter portion is generous to spread within the crackers. Freezing the finished cookies preserves their freshness and texture well, making them handy to enjoy later.
This recipe provides a sweet, easy-to-make treat that requires no baking and can be assembled in bulk for sharing or storage.
Ingredients
- 48 Ritz crackers
- ¾ cup peanut butter creamy
- 8 ounces chocolate almond bark
- 8 ounces semisweet chocolate chips (I use Guittard brand)
- sea salt flakes optional (I use Maldon sea salt flakes
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
- Cookies freeze well; store in an airtight container with wax paper layers to prevent sticking.
- Melt chocolate gently using a double boiler or microwave on low heat to prevent scorching.
- Use the amount of peanut butter preferred; the recipe suggests generous tablespoons per sandwich.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 182kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Sodium | 169mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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