Ritz Cracker Cookies-Round buttery crackers sandwiched between peanut butter and dipped in milk or white chocolate. A deliciously easy, no-bake Christmas cookie.
I’m not stopping with the Christmas goodies recipes, yet, so here we go with another. This one is an oldie albeit goodie. Until this year, it had been many years since I’ve made these and I’m not sure why. Now that I’ve been reminded of how yummy
and easy they are I’ll be making them more frequently. They certainly aren’t limited to only Christmastime.
Types of Chocolate for Ritz Cracker Cookies
I use the two almond barks mentioned above and love to use this tool set to dip the crackers into the almond bark.
With all the different nut butters and spreads on the market there are a ton of combinations. However, my favorite it probably the basic peanut butter dipped in the white almond bark. It’s incredible! My husband’s favorite is the chocolate almond bark. Which is why I chose to make both. These little cookies have become my afternoon treat and some days I reach for the white and other days I grab the milk chocolate because both are delicious.
How to melt the almond bark
I use a double boiler to melt chocolate. Sometimes I actually break out the real deal from the cabinet or days like the day I made these Ritz Cracker Cookies I just placed a glass bowl over a pot of simmering water and carefully melted the almond bark. The almond bark melts so quickly so don’t take your eyes off the bowl for very long.
Ritz Cracker Cookies
- 8 squares of almond bark Either milk or white chocolate
- 24 round butter crackers such as Ritz
- jar of creamy peanut butter I used approximately ⅓ cup of peanut butter but you may need more or less depending on how much you spread on each cookie
- sprinkles optional
- On a large piece of wax paper lay out 24 crackers
- Spread peanut butter on a cracker and then make a sandwich with another cracker
- Melt whichever flavor of chocolate you're using in a double boiler or a microwave safe bowl and stir every 15 seconds.
- Dip the sandwich in the melted chocolate using a candy dipper or a fork. Tap the fork against the bowl with the cracker on top to shake off the excess chocolate before placing back on the wax paper.
- Sprinkle with sprinkles, if using.
- Allow the chocolate to completely dry before storing in an airtight container. About an hour.
- Placing the cookies in the refrigerator will speed up the drying process but make sure the wax paper is on a baking sheet before making the cookies.
Cookies will last for up to two weeks, if stored in an air-tight container. If they last that long.