Make these easy Ritz Cookies that everybody loves. Just need crackers, peanut butter, and chocolate. No baking needed. They're crunchy, creamy, and sweet all at once.
Why Make These
Sweet and salty taste makes these special. Mix chocolate with peanut butter and Ritz crackers - sounds simple but tastes amazing. Great for giving as gifts or bringing to parties. People always want the recipe.
What You Need
- Peanut Butter: 1 cup smooth kind
- Sugar: 1 cup powdered
- Crackers: 60 Ritz (2 for each cookie)
- Chocolate: 2 cups chopped up
- Sprinkles: If you want them pretty
- Paper: For baking sheet
How to Make It
- Mix filling:
- Stir peanut butter and sugar till smooth. No lumps.
- Set up crackers:
- Put paper on big pan. Lay out 30 crackers.
- Make sandwiches:
- Put spoon of peanut butter mix on each cracker. Top with second cracker.
- Make firm:
- Put pan in freezer 15 minutes. Makes dipping easier.
- Melt chocolate:
- Heat chocolate 30 seconds, stir. Keep going till smooth.
- Dip cookies:
- Drop each sandwich in chocolate. Lift with fork. Tap off extra.
- Add pretty stuff:
- Put sprinkles on quick before chocolate gets hard.
- Let set:
- Put in fridge 45 minutes till chocolate's firm.
What Makes Them Good
Ritz crackers stay crunchy inside. Peanut butter gets sweet from sugar but not too sweet. Chocolate holds everything together. No need to turn oven on. Takes about hour start to finish.
Mix It Up Your Way
Try different chocolate - dark, milk, or white all work. Can use almond butter if don't like peanut. Want them fancy? Use colored sprinkles for holidays. Some folks put coconut or nuts on top.
Making Them Perfect
Use regular peanut butter - natural kind gets runny. Need smooth chocolate? Add tiny bit coconut oil when melting. Freeze cookies good before dipping or they fall apart. Don't rush - let each step finish right.
Keeping Them Fresh
Keep in box with tight lid. Stay good week on counter. Want longer? Put in freezer - last 3 months. Put paper between layers so don't stick. Let warm up bit before eating.
Good Tips
Put paper under cookies when dipping - catches drips. If chocolate gets thick, heat 10 seconds more. Work quick when putting sprinkles on. Double recipe if taking to party - they go fast.
Best Chocolate Tips
Chop chocolate small - melts better. Don't get water in it or turns lumpy. If chocolate too thick, add tiny bit oil. If too thin, add more chocolate. Keep stirring while dipping so stays smooth.
Kid-Friendly Steps
Kids can help make sandwiches. Let them put sprinkles on top. Keep them away from hot chocolate. Good project for teaching cooking. Have extras ready - they'll want to eat some while making.
Gift Ideas
Stack in pretty box with paper between. Wrap with clear paper to show off. Make different colors for holidays. Put in mason jars for teachers. Add note with recipe if giving as gift.
Quick Fixes
Chocolate too hard? Heat 10 seconds. Filling too soft? Add more sugar. Crackers breaking? Be more gentle. Want them prettier? Drizzle different color chocolate on top.
Makes Good Snacks
Pack in lunch boxes - stay fresh all day. Good for after school treats. Take camping - don't melt like candy bars. Make mini ones using half crackers. Perfect size for small hands.
Frequently Asked Questions
- Can I use different chocolate?
Any kind works great! Dark chocolate makes them fancy, milk chocolate's classic sweet, white chocolate looks pretty. Some folks mix kinds - dark bottom, white drizzle on top. Just use real chocolate, not candy coating - melts smoother. Want them extra special? Use fancy chocolate chips or chopped up candy bars. Even chocolate almond bark works. Whatever you pick, melt it slow so it doesn't get grainy.
- Best way to keep them?
Room temp's fine in a tight box - good about a week. Want them longer? Keep in fridge - stays fresh 2 weeks. Put wax paper between layers so they don't stick. Metal tins work better than plastic boxes. If your house is warm, definitely use the fridge or chocolate gets soft. Take them out 10 minutes before eating - taste better not too cold. Don't store near anything strong-smelling - crackers pick up other flavors.
- Are these gluten-free?
Not with regular Ritz - they've got wheat. But you can make them gluten-free! Use those gluten-free butter crackers instead - lots of brands make them now. Just check your chocolate too - some has hidden gluten. Same with peanut butter - plain kind's usually safe but some fancy ones aren't. The basic idea works with any crisp cracker you like. They might not taste exactly like Ritz ones but still good!
- Can I use almond butter?
Sure can! Any nut butter works. Almond butter's great for folks who can't have peanuts. Cashew butter gets super creamy. Even sunflower seed butter works if you need nut-free. Just pick one that's not too runny or it squishes out. Some folks mix in bit of powdered sugar to make it thicker. Natural nut butters might need stirring first. Whatever you use, spread it thick so you taste it through the chocolate.
- Do they freeze okay?
Freezes great up to 3 months! Put wax paper between layers in a freezer box. Don't use bags - cookies might break. Let them thaw in fridge overnight. The chocolate might look funny at first but turns normal as it warms up. Some people make double batch - eat some now, freeze some for later. Perfect for making ahead before holidays. Just don't freeze if you used natural peanut butter - gets weird texture.
Some More Ideas
Love peanut butter treats? Try peanut butter blossoms next time. Or make quick fudge with peanut butter. Even no-bake pie tastes great with some peanut butter mixed in.