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Chocolate Peanut Butter Ritz Cookies
4.4 from 489 votes

Chocolate Peanut Butter Ritz Cookies

Chocolate Peanut Butter Ritz Cookies are sandwich-style treats made by spreading peanut butter between two Ritz crackers, then dipping them in melted chocolate mixture of almond bark and semisweet chips. The cookies combine salty and sweet flavors with crunchy texture from the crackers and peanut butter creaminess, finished with an optional sprinkle of sea salt flakes. These no-bake cookies are suitable for freezing and easy to assemble for a nostalgic snack or dessert.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 182

% 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.