Ritz Cracker Cookies
User Reviews
5
Ritz Cracker Cookies
Description
Ritz Cracker Cookies feature a peanut butter filling spread over crispy Ritz crackers, which are then sandwiched together to form bite-sized cookies. Each sandwich is dipped in melted candy melts—either bright white or chocolate—providing a smooth, glossy coating. Freezing the cookie sandwiches before dipping helps maintain their structure during the coating process. The candy coating hardens to a firm shell that encases the creamy, salty peanut butter and crisp crackers.
This no-bake treat offers a combination of crunchy, creamy, and sweet textures, making it a versatile snack or dessert. The recipe produces about 70 cookies, ideal for events or holiday platters. They can be customized with different nut butters, and decorated with sprinkles for added color and texture.
Once dipped and chilled, the cookies can be stored in the refrigerator for up to a month. Freezing individual cookies after initial freezing prevents sticking. This recipe works well for make-ahead occasions, ensuring ready-to-serve treats that hold their shape and flavor over time.
Ingredients
- 1 1/2 cups peanut butter see note 1, creamy
- 1 box Ritz crackers 4 sleeves, about 140 crackers
- 2 (12 ounce) bags Candy Melts see note 2, bright white
- 2 (12 ounce) bags chocolate candy melts
- Sprinkles optional
Instructions
- Spread about 1 teaspoon peanut butter on a cracker. Top with a second cracker. Repeat with all remaining crackers and peanut butter until you have about 70 sandwich cookies. Arrange on a baking sheet lined with parchment or foil and freeze while melting candy melts.
- Meanwhile, set white candy melts in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments. Stir until smooth. Repeat with chocolate candy melts.
- Using a spoon or a fork, dip each cracker sandwich into a bowl of melted chocolate, turning to coat. Set on prepared baking sheet and top with sprinkles. Repeat with remaining cracker sandwiches, dipping approximately 35 into each kind of chocolate. Chill until completely cool, at least 30 minutes.
Notes
- Peanut butter can be customized with flavors like honey, chocolate, or cinnamon, or substituted with almond, cashew, Nutella, or sunflower seed butters.
- Use either four 12-ounce bags of one type of candy melt or two bags each of white and chocolate candy melts depending on coating preferences.
- This recipe yields about 70 cookies; use half the amount of crackers for a smaller batch.
- Store cookies covered in the refrigerator up to 1 month or freeze individually after initial freezing to prevent sticking.
- Make ahead and keep cold to maintain freshness and texture for holiday platters or gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70cookies
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 48kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 54mg | 2% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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