Dipped Ritz Cookies
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5
80 reviews
Excellent
Dipped Ritz Cookies
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Dipped Ritz Cookies are savory-sweet snacks made by sandwiching Rolo caramel candies or a peanut butter mixture between two Ritz crackers, then dipping the assembled cookies in melted chocolate—milk or white chocolate wafers. The caramel variety uses melted Rolo candies softened to create a gooey center, while the peanut butter variety combines peanut butter and powdered sugar. Both types are finished with optional sprinkles. The cookies offer crispiness from the crackers combined with a smooth, sweet filling and chocolate coating.
Description
This recipe yields two types of dipped salty-sweet cookies using Ritz crackers as the base. For caramel cookies, Rolos are softened atop one cracker in the oven and then sandwiched with another cracker before cooling. For peanut butter cookies, a peanut butter and powdered sugar mixture replaces the caramel. Both cookie types are then dipped in melted chocolate wafers or candy melts—milk chocolate for caramel cookies and white chocolate for peanut butter cookies. When melting chocolate chips, adding a bit of oil or shortening helps achieve a smooth coating consistency. The dipping is done with a modified fork to gently flip and shake off excess chocolate. After dipping, cookies are placed on wax paper to cool and set, with optional sprinkles added for decoration. The recipe makes about 30 cookies of each variety and stores well in an airtight container for up to a week.
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Ingredients
- 13.7 ounces Ritz crackers
For The Caramel Cookies:
- 12 ounces Rolo caramel candies
- 16 ounces Milk chocolate wafers milk chocolate chips can also be used with 2 tablespoons shortening or canola oil, or candy melts
- Sprinkles optional
For The Peanut Butter Cookies:
- 1 cup peanut butter
- 1/2 cup powdered sugar
- 16 ounces white chocolate wafers white chocolate chips can also be used with 2 tablespoons shortening or canola oil, or candy melts
- Sprinkles optional
Instructions
For The Caramel Cookies:
- Lay out one sleeve of Ritz Crackers (about 25) face down on a cookie sheet.
- Top each cracker with one Rolo candy. Bake at 300 degrees for 5 minutes.
- Remove from oven and quickly top each softened Rolo candy with another cracker. You want to smoosh it down a little, but not so much that the caramel comes out the sides. Let them cool completely before dipping.
- Place chocolate wafers or candy melts in a microwave safe bowl (if using chocolate chips, add 2 tablespoons of shortening or canola oil to the chips for smooth dipping). Microwave on 50% power setting for 1 minute. Stir. Microwave in 30 second increments, stirring well between each heating, until chocolate is completely melted and smooth.
- Use a plastic fork with the middle prongs broken off to flip the cookies in the chocolate. Set the cookie on the fork and gently tap it against the side of the bowl to smooth out and drip off excess chocolate. Place each chocolate cookie onto wax paper to cool and set.
- If you add sprinkles, be sure to do so before the chocolate sets.
For The Peanut Butter Cookies:
- In a small bowl, mix together the peanut butter and powdered sugar. This will give you a thicker, sweeter filling to work with.
- Take a cracker and top it with a little heap of peanut butter. You want to smoosh it down a little, but not so much that the peanut butter comes out the sides.
- Place chocolate wafers or candy melts in a microwave safe bowl (if using chocolate chips, add 2 tablespoons of shortening or canola oil to the chips for smooth dipping). Microwave on 50% power setting for 1 minute. Stir. Microwave in 30 second increments, stirring well between each heating, until chocolate is completely melted and smooth.
- Use a plastic fork with the middle prongs broken off to flip the cookies in the chocolate. Set the cookie on the fork and gently tap it against the side of the bowl to smooth out and drip off excess chocolate. Place each chocolate cookie onto wax paper to cool and set.
- If you add sprinkles, be sure to do so before the chocolate hardens.
Notes
- This recipe produces roughly 30 caramel-filled and 30 peanut butter-filled dipped Ritz cookies using all crackers in the package.
- Store cookies in an airtight container for up to one week to maintain freshness.
- When melting chocolate chips for dipping, add 2 tablespoons shortening or canola oil per cup of chips for smooth texture.
- Use a plastic fork with middle prongs removed to dip cookies and gently tap off excess chocolate for even coating.
- Place dipped cookies on wax paper to cool and harden the chocolate coating before serving or storing.
Nutrition Information
Show Details
Calories
121kcal
(6%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
1mg
(0%)
Sodium
94mg
(4%)
Potassium
46mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
7IU
(0%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 60Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 94mg | 4% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
80 reviews
Excellent
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