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Everybody asks for these super simple Ritz Cookies. You just grab some chocolate, peanut butter, and crackers. No oven time at all. Expect crispy, creamy, sweet goodness in every bite.
Reasons You'll Love These
That blend of salty and sweet is a winner. Peanut butter and chocolate wrap around those buttery crackers for a treat that's simple but awesome. Hand them out at gatherings or pack them up for friends. People always beg you for how to make them.
Stuff You'll Need
- Paper: To line the pan
- Chocolate: Two cups chopped, pick your fave
- Sprinkles: Only if you wanna dress them up
- Crackers: Sixty Ritz, so there’s one pair per cookie
- Sugar: One cup powdered sugar
- Peanut Butter: One cup, smooth works best
Simple Step-by-Step
- Let them set:
- Toss them in the fridge for about 45 minutes so the chocolate goes totally firm.
- Jazz them up:
- Quick, throw on the sprinkles before the chocolate dries.
- Dip away:
- Drop the sandwich in the melted chocolate, use a fork to pull it out. Tap so you don't get a chocolate pool.
- Melt the chocolate:
- Microwave for 30 seconds, stir, repeat till smooth and melty.
- Firm up:
- Freeze your sandwiches on the tray for 15 minutes. It just makes dipping a whole lot neater.
- Sandwich time:
- Scoop a bit of peanut butter mix onto half your crackers, slap the others on top.
- Prep with crackers:
- Line your baking pan with paper. Spread out half your crackers.
- Filling magic:
- Blend your peanut butter and sugar until you can't see any lumps left.
Why They're Awesome
Crackers keep their snap on the inside. Sugar makes the peanut butter just sweet enough. Chocolate brings it all together. Skip the oven, start to snack in about an hour.
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Switch Things Up
Give white, milk, or dark chocolate a go. Can't eat peanut butter? Almond butter works, too. Wanna make them festive or fancy? Use different sprinkles or even coconut and chopped nuts on top.
Do Them Just Right
Stick to regular peanut butter or the natural kind gets runny. If your chocolate isn't smooth, stir in a tiny splash of coconut oil. Chill your sandwiches well so they won't break during dipping. Take your time, let each part finish before you move on.
How to Store Them
Pop them in a sealed container–they're fine on the counter for a week. Freeze them if you need them to last months. Layer with paper so they don't stick. Let them sit out a bit after the freezer for best flavor.
Top Tips
Lay paper down while you dip for easy cleanup. Chocolate thick? Twenty more seconds in the microwave should help. Work fast with sprinkles so they stick. Double up if you've got a group, they disappear quick.
Melting Chocolate Tricks
Chop it up small, melts much faster. Keep water out or you'll get clumps. Too thick? Add a little oil. Too runny? More chocolate. Keep that chocolate moving when you're dipping, so it stays glossy and smooth.
Kids Can Help Too
Let them slap sandwiches together and toss sprinkles on. Just make sure they steer clear of the hot chocolate. It's a fun way to get kids cooking. Have some extras ready, you'll lose a few to taste tests.
Fun Gift Ideas
Layer cookies with paper in a cute box and tie with see-through wrap so they show off. Switch up sprinkle colors for every holiday. Drop a bunch in mason jars for teachers. Tuck in a card with how you made them if you want.
Easy Fixes
Hard chocolate? Zap it again for a few seconds. Runny filling? Mix in another scoop of sugar. Crackers falling apart? Be more gentle with the sandwiching. Want them fancier? Drizzle on extra chocolate in a new color.
Great for Snacking
Pack up for lunch, they hold up till snack time. Perfect for after-school munchies. Take them camping, they won't melt like candy does. For little ones, break crackers in half and make minis. Easy for small hands to grab.
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Frequently Asked Questions
- → Can I try other types of chocolate?
Absolutely! Milk chocolate has that classic sweetness, dark chocolate adds a touch of richness, and white chocolate makes them look fancy. Some love mixing them – maybe dark on the bottom, white drizzled on top. Just go for real chocolate so it melts nicely. Almond bark or high-end candy bars also work. Whatever you pick, melt it slow and steady to keep the texture smooth!
- → How should I store them?
Keep them at room temperature in an airtight container for about a week. If you'd like them to last longer, pop them in the fridge for up to two weeks. Use wax paper between layers so they don't stick, and metal tins work great too. In warmer climates, the fridge is a must to keep the chocolate firm. Let them sit out for a bit before eating so they're not too chilly!
- → Are they gluten-free?
Not if you're using traditional Ritz crackers – they contain wheat. But no worries! Swap in gluten-free butter crackers, now widely available, and you're good to go. Just double-check that your chocolate and peanut butter don't have hidden gluten. With the right replacements, you can enjoy these without sacrificing taste!
- → Can I swap peanut butter with almond butter?
Totally! Almond butter is a fantastic substitute, especially if you're avoiding peanuts. Cashew butter is another tasty option, and sunflower seed butter is great for nut-free needs. Pick a spread that's thicker, so it won't squeeze out. A touch of powdered sugar can help thicken it up if needed. Just be sure to stir natural butters so they're nice and smooth before using.
- → Do they freeze well?
Absolutely! These keep up to three months in the freezer. Place wax paper between cookie layers in a sturdy container to prevent breaking. (Bags aren’t a great idea.) When you’re ready to enjoy them, let them thaw in the fridge overnight. The chocolate might look off while thawing, but it’ll come back to normal once it warms up. Perfect for making ahead before holidays!
Conclusion
Fan of peanut butter? Give peanut butter cups a shot. Or try quick peanut butter fudge. You can also mix it into a creamy no-bake cheesecake for a fun twist!