CHOCOLATE PEANUT BUTTER RITZ CRACKERS
Today I am sharing a no-bake recipe that includes mouth-watering Ritz crackers, peanut butter and milk chocolate. Together, these simple ingredients make the perfect combo of chocolate, peanut butter and salty crackers. And the best part? No utensils are needed to serve these addictive salty and sweet treats.
Did you know Ritz crackers were introduced in 1934? You can read other fun facts about this depression-era cracker here.
Did I mention these bite-size Ritz cookies do not require an oven?
You do need a microwave or stove.
These Ritz cookies freeze well. Which means you can hide them behind the frozen Rhodes rolls from the holidays.
CHOCOLATE PEANUT BUTTER RITZ COOKIES
INGREDIENT LIST
This is a no-bake treat and you only need peanut butter, milk chocolate chips and butter crackers and sprinkles.
If you are counting calories you can skip the sprinkles.
The recipe includes three items in three aisles at the grocery store.
This dessert reminds me of this seasonal favorite bite size treat.
HOW TO MAKE CHOCOLATE PEANUT BUTTER RITZ COOKIES
This is a bit of a messy recipe so I suggest lining your counters with wax paper or foil.
I lined up my oval-shaped crackers on wax paper in rows.
Make sure to save enough crackers to “top off” the bottom cracker.
Next spread a bit of creamy peanut butter on one side of each Ritz.
Top it off with a second cracker.
Using a glass measuring cup or microwavable bowl melt the chocolate chips.
Heat the chips in 30-second increments and stir after each 1/2 minute.
Using a spoon I dipped each stacked cracker into the milk chocolate.
If you want less chocolate try dipping just one end of the stacked cracker.
You could drizzle the melted chocolate over the stacked crackers.
I dunked most of my cracker stacks and drizzled the remaining melted milk chocolate over the remaining 1/2 dozen cookies. Showing a hint of the cracker’s scalloped edge.
Honestly, I never thought to create a cracker sandwiched between peanut butter and dipped in chocolate.
I added sprinkles to about 1/2 of the batch.
That’s it! The recipe is below.
INGREDIENTS
- 2 SLEEVES RITZ CRACKERS
- 1/2 CUP CREAMY PEANUT BUTTER
- 1 BAG OF MILK CHOCOLATE CHIPS
- SPRINKLES OPTIONAL
DIRECTIONS
- 1. LINE UP 1 ROW OF RITZ CRACKERS ON WAX OR FOIL.
- 2. ADD PEANUT BUTTER TO ONE SIDE OF EACH CRACKER
- 3. TOP EACH PEANUT BUTTER CRACKER WITH A 2ND CRACKER ( I DID NOT ADD PEANUT BUTTER TO THE TOP HALF CRACKER) TO CREATE A SANDWICH. LEAVE ON WAX PAPER
- 4. MICROWAVE MILK CHOCOLATE CHIPS IN 30-SECOND INCREMENTS.
- 5. STIR BETWEEN EACH 1/2 MINUTE
- 6. USING A SPOON PLACE 1 STACKED “PEANUT BUTTER +RITZ CRACKER INTO THE MELTED CHOCOLATE.
- 7. LET EACH RITZ COOKIE SET ON WAX PAPER FOR AN HOUR.
- 8. CHILL IN THE FRIDGE BEFORE STACKING IN A STORAGE CONTAINER. USE SHEETS OR FOIL TO STORE LAYERS OF CRACKERS.
Thank you for stopping by today. I would love if you pinned this to your dessert boards!
