One taste of these Ritz Cracker Cookies and you are going to be hooked! And it couldn’t be easier to make them!
These cookies consist of a simple combination of sweet, salty, earthy and nutty flavors. Creamy peanut butter is layered between two Ritz crackers and then dipped in a layer of dark chocolate.
With just one bite, your mouth will burst with a variety of flavors that compliment each other perfectly. In fact, they are so good that is hard to eat just one!
But best of all, these cookies are easy to make, require no baking, and are made with just 3 basic ingredients! In addition, the recipe is easy to adjust when you need smaller or larger quantities.
Ritz Cracker Cookies
- Ritz crackers – Original Ritz Crackers work best for this recipe. Be sure to check the box carefully and make sure that you purchase the classic version of the crackers.
- Creamy Peanut Butter – Although you may love crunchy peanut butter on your sandwiches, now is not the time to use it for this recipe. I am a huge fan of Jif creamy peanut butter, but any brand will do.
- Dark Chocolate Melting Wafers – I highly recommend using dark chocolate for this recipe. The deep, rich flavor of the chocolate compliments the salty and nutty flavors of the crackers and peanut butter. However, if you prefer and can find milk chocolate melting wafers, you can use those instead.
*The key here is to use melting wafers and not almond bark. Although almond bark has been around for years, the wafers are easier to work with and produce a smoother chocolate finish.
You can most often find bags of the wafers near the chocolate chips at your local grocery store. However, you can also find them at retail shops that sell baking goods as well.
The first step in making Ritz Cracker Cookies is to line a large baking sheet with wax paper. Then set the pan aside while you prepare the crackers.
Next, open the sleeves of the crackers. Then separate the crackers into two even piles. You will need one pile for the bottom of the cookies and the other for the top portion of the sandwich.
Now, taking from only one of the piles, use a knife to spread peanut butter on one side of each cracker. Place a fair amount of peanut butter on the surface, but not too much that it will squeeze out the sides when the top cracker is placed on top.
However, be sure to spread enough on that you can actually taste the peanut butter when you go to eat the cookie.
After you have spread the peanut butter on one pile of the crackers, top each one with the remaining crackers from the other pile. Push down lightly so that the top cracker adheres to the peanut butter.
Then place the prepared peanut butter sandwiches on the baking sheet lined with wax paper. Set the pan aside while you prepare the dark chocolate.
Melt The Chocolate
Melt the chocolate according to package directions. It is best to use a double broiler to melt the chocolate for these Ritz Cracker Cookies because the chocolate will stay nice and warm for dipping.
However, I cheat and melt the chocolate in a large measuring cup or batter bowl in the microwave. If you use this method, start by placing the wafers in a microwave-safe bowl.
Then heat on 50% power for 30 seconds. Stir and heat again for another 30 seconds on half power. Stir the chocolate wafers again, and you will notice that some of the bottom ones are beginning to melt.
Continue to heat in the microwave at 15 second intervals, stirring in between each time segment. The chocolate is ready when the last chunk of the wafer melts when stirred.
Dip The Cookies In The Chocolate
Once the chocolate is melted and smooth, work one at a time to dip the Ritz Cracker Cookies into the chocolate. Be sure to coat both sides completely in the melted chocolate.
Just like when I make Chocolate Covered Peanut Butter Eggs, the best way to dip the crackers in the chocolate is to use two forks. One fork is for flipping the cookie over to coat the second side. And the other fork is to help remove the cookie from the bowl.
Before you place the chocolate covered cookie on the prepared baking tray, let the excess chocolate drain off the bottom as much as possible. Then place each cookie, at least 1/2 inch apart on the wax paper lined baking sheet.
Repeat the dipping process until all of the peanut butter sandwiches are coated in the chocolate. Then place the baking sheet in the freezer for 20 minutes so that the chocolate can set.
When the chocolate is nice and firm, remove the pan from the freezer. Take the cookies off the baking sheet, breaking off any excess chocolate that may have formed around the bottom edge of each cookie.
Then store in a covered container in the refrigerator. If I am going to be stacking the Ritz Cracker Cookies on top of each other, I place wax paper between the layers to prevent any chance of the cookies from sticking to each other.
You can also freeze these cookies by following the same method for refrigerating. Although you can store the cookies for up to 6 months in the freezer, I can almost guarantee you that you will have eaten them way before that length of time! They are that good!
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- 3 sleeves Ritz crackers
- 1 cup creamy peanut butter
- 20 ounces dark chocolate melting wafers
- Line a baking sheet with wax paper. Set aside.
Spread peanut butter on half of the Ritz crackers. Then top each one with another cracker to make a sandwich.
Place the peanut butter sandwiches on the prepared baking sheet. Set aside.
Melt the chocolate according to package directions.
Once the chocolate is melted, dip each cracker sandwich in the melted chocolate, using two forks. Let the excess chocolate drain off the bottom of as much as possible before placing them on the wax paper. Repeat until all sandwiches are dipped in the chocolate.
Place the baking sheet in the freezer for 20 minutes.
Remove the sheet from the freezer and store in a covered container in the refrigerator or freezer.
I prefer to use dark chocolate melting wafers rather than almond bark because the chocolate melts smoother and is easier to work with.
Recipe provided by Make Your Meals
Serving Size:1 cookie
Amount Per Serving: Calories: 200Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 66mgCarbohydrates: 18gFiber: 2gSugar: 12gProtein: 4g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.